Chickpea and Potato Curry (Vegan)


Most ingredients received in our grocery packs:

1 tbsp of oil (alternatively 1 tsp of ghee)
1 medium onion, diced
4 medium potatoes, diced
1 x tin of chickpeas, drained
2 x 400g tins of tomatoes
2 tbsp curry powder
2 cups of white rice (250g)


Cooking Method

1. In a medium pot at low heat, add oil (or ghee) and fry the potatoes until light brown


2. Turn heat up to medium, add the onion, fry until tender, about 5 minutes


3. Now add chickpeas and the curry powder fry for another 10 minutes


4. Next, add the 2 tins of tomatoes, mix well and simmer for 30 minutes


5. When there are 15 minutes left on the step above bring a pot of water to boil, add 2 cups of white rice, cook for 12 minutes until tender, drain and rest to serve with curry


For storage of leftovers and reheating,

please look at the 

food safety website.

Serves 4

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