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  5. Chickpea Curry

Chickpea Curry

Here is the recipe for a Chickpea curry as enjoyed by the attendees of our Indian Cookery Demonstration

For 4 people



                             1 tin chick peas (approx 400g)

                             1 large potato (or 4 small ones)

                             1 small onion

                             2 gloves garlic

                             1 deseeded chilli (optional)

                             1 sprig of coriander

                             1 tablespoon of cooking oil (not olive oil)

                             2 dessertspoons of curry powder

                             ½ pint water (or vegetable stock)


Fry the onions, garlic and chilli.  When soft add the curry powder, let it fry gently for approximately 5 minutes. 

Cut the potato in cubes and add, frying for 7 minutes. 

Drain the chick peas and add to the pan. 

Pour in the stock and simmer on a low heat until the potato is cooked. 

Add the coriander and stir just before cooking is completed.

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