Dinner

Chickpea and Potato Curry

Name: Chickpea and Potato Curry
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 onion, chopped; 2 garlic cloves; 2 tbsp mild curry powder; 400g potatoes, diced; 1 tin chickpeas (400g), drained; 1 tin chopped tomatoes (400g); 300ml water; Handful spinach; 200g basmati rice

Aloo chana style curry with soft potatoes, chickpeas and spinach, served with rice.

40 minServes 4370 kcal per serving

What you need

1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves
2 tbsp mild curry powder
400g potatoes, diced
1 tin chickpeas (400g), drained
1 tin chopped tomatoes (400g)
300ml water
Handful spinach
200g basmati rice

How to make it

Step 1
Fry the onion in oil for 6 minutes, add garlic and curry powder for 1 minute.
Step 2
Add potatoes, chickpeas, tomatoes and water and simmer for 25 minutes until the potatoes are soft.
Step 3
Meanwhile cook the rice.
Step 4
Stir in the spinach and serve.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	370 kcal
Protein	11 g
Carbohydrate	70 g
Fat	5 g

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Last updated 24 September 2026