This nutritious and delicious chickpea and potato curry is a versatile, gut-friendly dish packed with protein and fibre, making it the perfect cosy meal as the colder months approach. As the seasons change, you may notice your appetite shifting away from light salads towards comforting, warming foods – like delicious curries!
Curries often have a reputation for being heavy with cream and butter, but this dish showcases nutritious ingredients that are beneficial for your health. Spices are good for you (read the health benefits here!), and this curry provides a fantastic way to incorporate fibre-rich foods and vegetables in one satisfying meal.
Serves 2-4
Ingredients
- 1 TBSP oil
- 1 large onion, finely chopped
- 3-4 garlic cloves, minced
- 1-inch piece of ginger, minced or grated
- 1-2 chilies, chopped (optional)
- 2 medium potatoes, diced (skin on for extra fibre)
- 400 g tin chickpeas, drained and rinsed
- 400 g tin chopped tomatoes
- 400 g tin coconut milk
- 1 TSP ground cumin
- 1 TSP ground coriander
- 1 TSP ground turmeric
- 1 TSP garam masala
- 1/2 TSP paprika
- Salt and black pepper to taste
- Fresh coriander, chopped, to serve (optional)
- Rice or flatbreads to serve (optional)
Method
- Heat the oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until the onion turns golden brown.
- Add the garlic, ginger, and chillies (if using), stir and cook for another 2-3 minutes until fragrant.
- Stir in ground cumin, coriander, turmeric, garam masala, and paprika. Cook for 1-2 minutes, letting the spices toast slightly.
- Add the diced potatoes and canned diced tomatoes. Season with salt and pepper. Stir well and cook for about 5 minutes.
- Stir in the chickpeas and pour in the coconut milk. Bring the curry to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender, stirring occasionally.
- Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.
- Garnish with chopped coriander (optional) and serve with rice or with flatbreads.
Tips:
- You can add other veggies like spinach, or peppers to make it more substantial.
- If you want extra creaminess, blend half of the curry and mix it back into the pot.
- Got leftover potatoes? Use them in this curry! When cooked potatoes are left to cool, their starch changes into resistant starch, which acts as a prebiotic and supports gut health. Reheating won’t reduce its benefits.
- This recipe is great for meal prep, and you can freeze leftovers for later use.
For more cosy winter dishes and gut-friendly recipes, check out the Gut Health Express.
Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8am to 8pm.
