Curry of chickpeas, potatoes & currants

photo (9)

Detail of a Geoffrey Notman illustration from Lois Daish ‘Dinner at Home’

Lois’ chickpea, potato and currant curry is quick to prepare and makes an excellent weeknight dinner. Serve it with some basmati rice, some buttered spinach and a dollop of yoghurt on top. This recipe makes enough for two, but can be easily doubled.

Curry of chickpeas, potatoes & currants (Lois Daish, Listener, June 7 2003, p.45)

2 tablespoons oil

1 medium onion, chopped

1 tablespoon fresh ginger, peeled and chopped

2 cloves garlic, finely chopped

2 teaspoons curry powder

1 teaspoon cumin seeds, toasted and ground in a mortar and pestle

1 large red-skinned potato, skin scrubbed and diced

1 cup water

2 tablespoon dried currants 

300g can chickpeas, drained and rinsed or 250g home-cooked chickpeas

large bunch fresh coriander, roughly chopped

Heat the oil in a lidded frying pan or pot and add the onion, ginger and garlic and cook until the onion starts to colour. Add the curry powder and cumin and cook for a further minute then add the potato, water and currants. Season with a little salt, cover the pan with a lid and cook at a gentle simmer until the potato is tender; this will take about 20 minutes. Stir the mixture from time to time and add more water if is starting to stick and the potato isn’t cooked through yet. Once the potato is tender, add the chickpeas and simmer again for a few minutes. Stir through the coriander and serve.

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