Potato and Chick Pea Curry

Potato and Chick Pea Curry

Its fragrance makes this casserole very appetising.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine Mediterranean, Vegetarians
Servings 4 People


  • 3 pcs Garlic Cloves Finely chopped
  • 1 pc onion Chopped
  • 1 Tbsp Fennel Seeds
  • 2 pcs Red Chillies Finely chopped
  • 6 pcs Large Potatoes (1kg approx.)
  • 1 cup Vegetable Stock*
  • 425 g Chick Peas (tinned), well drained
  • 1 Tbsp Garam Marsala
  • 30 g Reduced Fat Margarine (extra)
  • 60 g Reduced Fat Margarine


  • Heat margarine in large pan; add onion and garlic; cook 1 minute. Stir in fennel seeds and chilli, cook on a medium heat 1 to 2 minutes.
  • Cut each potato into 6 wedges, cut wedges in half.
  • Add potatoes and stock to pan; stir to combine. Cover and cook over low heat 15 minutes.
  • Uncover; and cook 10 minutes longer until potatoes are cooked and liquid is reduced. Add chick peas, stir to combine; cook 1 minute.
  • Heat extra margarine in a small pan, add garam masala, cook over a medium heat until fragrant, about 30 seconds; pour over potatoes.


Calories :500
Kilojoules :2090
Fat :20
Carbohydrate :70
Protein :10
Sodium :240
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