Potatoes lend themselves incredibly well to curry recipes. In this masala recipe, a bunch of smooth potatoes are mixed in with chickpeas and fragrant Indian flavours such as ginger, garlic and garam masala. The spices are mellowed with some creamy fresh coconut milk which conjures a beautiful texture – definitely a potato curry recipe to add to the repertoire!
In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil. Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat. Now add the potatoes and chickpeas and give them a stir in the lovely spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.
Just before serving stir in the spinach and coriander and serve with yoghurt.
See the Potato and Chana Masala recipe in action on our recipe videos section.
900g Rooster potatoes, peeled and cubed
1 tin of chickpeas, drained
3tbsp masala curry paste
1tbsp garam masala
2 onions, sliced
tbsp sunflower oil
2 cloves of garlic
1tbsp fresh grated ginger
1 tin of chopped tomatoes
1 tin of reduced fat coconut milk
1 bag of baby spinach
1 tbsp fresh chopped coriander