Chickpea & Potato Curry (heat 4/10)

Chickpea & Potato Curry (heat 4/10)
Serves: 4-6

Our version of chana masala. A very popular combination which heats up next day should you have any leftovers! (30g net)


  • 1 packet chickpea and potato spice mix (recipe card included!)
  • 1 tbsp vegetable oil
  • 1 400g tin chickpeas, drained and rinsed
  • 250g/1/2lb potatoes, peeled, cut into bite-sized pieces and parboiled
  • 300ml/1/2pint ‘your secret sauce
  • Juice 1 lime
  • 2 tbsp tomato puree
  • Handful fresh coriander, chopped, to serve


  1. Heat the oil in a heavy pan and add the spice mix. Fry until fragrant,
  2. Add ‘your secret sauce’ and tomato puree and combine.
  3. Add the chickpeas and potatoes and cook gently for half an hour.
  4. Add the lime juice to taste.
  5. Serve with the coriander stirred in.

Cook's Notes

  1. Delicious served with mango chutney, and yoghurt mixed with a small amount of mint sauce.
  2. Obviously dried chickpeas will work beautifully (about 100g/4oz dried weight, soaked overnight then boiled and simmered till al dente - as the Indians say!), but as we always cook this as part of a collection of curries, it is just so easy to use the tins.
  3. Leftovers make a delicious soup: just liquidise roughly or sieve so that the texture is not too smooth, adding a little hot water and tomato puree should it be too thick.

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