Chana Aloo Masala Recipe (Potato & Chickpea)

Indian Potato and Chana Masala Recipe
Cook in Cook in:
30 mins
Serves Serves:
4
£ per Serving Cost per Serving:
€2.56
Per Serving %RI
KCALS 500
Protein 13g
Carbs 64g
Sugar 11g
Fat 19g
Sat Fat 7g
Salt 0.6g
Fibre 12g

Method

Potatoes lend themselves incredibly well to curry recipes. In this masala recipe, a bunch of smooth potatoes are mixed in with chickpeas and fragrant Indian flavours such as ginger, garlic and garam masala. The spices are mellowed with some creamy fresh coconut milk which conjures a beautiful texture – definitely a potato curry recipe to add to the repertoire!

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. Now add the potatoes and chickpeas and give them a stir in the lovely 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. 

See the Potato and Chana Masala recipe in action on our recipe videos section.

Ingredients

900g Rooster potatoes, peeled and cubed

1 tin of chickpeas, drained

3tbsp masala curry paste

1tbsp garam masala

2 onions, sliced

tbsp sunflower oil

2 cloves of garlic

1tbsp fresh grated ginger

1 tin of chopped tomatoes

1 tin of reduced fat coconut milk

1 bag of baby spinach

1 tbsp fresh chopped coriander

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

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