Fresh and colourful chickpea curry

This is a sort of hybrid between a curry and a salad. By taking the curry off the heat 10 minutes before you add the tomato, spring onion and coriander, they keep their colour and their freshness. 

I eat this hot or cold, and always make sure I've made enough for the next couple of days. 

Full recipe below video. 

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Serves 2 - 3

2 medium potatoes, peeled and diced

1 medium onion, peeled and chopped

4 cloves of garlic, peeled and sliced

1 green chilli, deseeded and sliced

Heaped tsp ground cumin

1/2 tsp turmeric

1/2 tsp chilli powder

1 can of chickpeas, drained and rinsed

Small handful of coriander, roughly chopped

2 medium tomatoes, diced (seeds and core included)

3 spring onions, finely sliced

About 50g butter or oil

1 lime (optional)


- Heat your butter or oil and add the onion, garlic and chilli. Sizzle fairly gently for about 10 minutes until pale golden. 

- Meanwhile boil the diced potato in salted water for about 8 minutes until just cooked. It should still be firm, but just soft enough to cut with the edge of a spoon. Drain and add to the onion mixture. 

- Add the cumin, turmeric and chilli powder and continue to fry for a further 2 minutes. Now add the chickpeas and fry gently for 5 more minutes. 

- Turn off the heat and set aside for 10 minutes to cool slightly. 

- Finish the dish by stirring through the tomato, spring onion and coriander. You could squeeze over some lime juice to make it even fresher.