This is an adjustment of Jack Monroe's Peach & Chickpea Curry.
It adds some potato (not only do I like curried potato, but I fine I need the bulk) as well as increasing the spice. To offset the increased spice, some raisins are added to contribue sweetness (plus they absorb curry juice for a delicious taste).
It's easy to cook, and doesn't require too much effort.
If you keep a little back when serving, then the next night you can re-heat, mix into pasta and serve with chopped sausages.
Cooking Time
Prep: 10 mins
Cooking: 35 mins
Total: 45 mins
Categories
Main
Ingredients
- 1 Can of Chickpeas
- 1 Onion
- 2 Garlic Cloves
- 1 large pinch dried chilli flakes
- Splash of Oil
- 3tsp Cumin (ground or seeds)
- 400g tin of peaches
- 400g tin chopped tomatoes
- Small handful of raisins/sultanas
- 1 Potato
- 1 Vegetable Stock cube
Method
- Drain the chickpeas and rinse well
- Put in a saucepan with fresh water
- Bring to the boil and then boil vigorously for 10 minutes
- Meanwhile, Peel the potato and chop into small cubes
- Peel and finely chop the onion and garlic
- Put a little oil into a heavy bottomed pan
- Add the onion, garlic and Chilli flakes
- Add the cumin
- Cook on a low heat for a few minutes until the onion softens
- Add the potato cubes
- Drain the peaches, keeping the juice in a bowl/mug
- Chop the peaches into small chunks
- Add to the onion mixture in the pan along with peach juice
- Drain the chickpeas and then add them to the peach mixture
- Add the chopped tomatoes and raisins
- Crumble in a stock cube
- Stir and then cook over a low heat for 30 minutes
- Add water to the sauce if it gets too thick
- Serve with rice
Based On
- Jack Monroe's Peach & Chickpea Curry
Keywords
Chickpea, Peach and Potato Curry, Vegetarian, Vegan, Curry, Spicy, Vegetables, Tinned, Chickpea, Peach,
