Chickpea and Potato Masala

Chickpea and Potato Masala

Serves 4

Cooking time: 30 minutes


  • 2tbsp sunflower oil
  • 2 onions, sliced
  • 2 cloves of garlic
  • 1tbsp fresh grated ginger
  • 1tbsp garam masala
  • 3tbsp masala curry paste
  • 900g Rooster or Maris Piper potatoes, peeled and cubed
  • 1 tin of chickpeas, drained
  • 1 tin of chopped tomatoes
  • 1 tin of reduced fat coconut milk
  • Salt and milled pepper
  • 1 bag of baby spinach
  • 1 tbsp fresh chopped coriander

To Cook

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.

Add the potatoes and chickpeas and stir them into the 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.

For more delicious and healthy potato recipes visit

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