Mains, Vegan, Vegetarian

Simple Potato & Chickpea Curry

Cooking method:

Ninja Foodi
  • Prep time: 20 mins
  • Total time: 35 mins
  • Skill easy
  • Serves 5 people

Simple Potato & Chickpea Curry

This curry recipe is a perfect mid-week dinner or side dish, using the pressure cooker option makes it so much easier to cook a last minute meal and guarantees the potatoes are perfectly cooked. This is one of my new favourite meat-free dinner recipes! 

Recipe tags

Ingredients

  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 2 tbsp garlic infused oil
  • 1/2 tbsp grated ginger
  • 1 finely chopped red chilli
  • 500g baby potatoes, cut into bitesize pieces
  • 1 red pepper, in 1 inch pieces 
  • 1 medium courgette, cut into half moons
  • 1 tbsp chopped fresh chives
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 x 400g tin tin chopped tomatoes
  • 100ml water
  • 1 tsp garam masala
  • 1-2 tbsp tamari
  • 1-2 tbsp chopped fresh coriander 

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

Method

  • Step 1

    Using the sear/sauté setting on your Foodi, set the temperature to medium/low 

  • Step 2

    Add the cumin seeds and fennel seeds, stirring until they become fragrant 

  • Step 3

    Add the oil and combine 

  • Step 4

    Mix in the ginger, chilli and potatoes, stir-frying for 5 minutes on medium temperature 

  • Step 5

    Add the red pepper, courgette and chives, stir-frying for another 3 minutes (add a little water if the pan is dry) 

  • Step 6

    Drain the chopped tomatoes using a sieve so that you are left with just the chunks and minimal liquid 

  • Step 7

    Add the tomatoes, chickpeas, turmeric, coriander, water and a large pinch of salt 

  • Step 8

    Put the pressure cooking lid and option on, setting the temperature to high for 3 minutes with the vent closed 

  • Step 9

    Once the 3 minutes have finished, leave the vent closed for a further 5 minutes to allow the temperature to drop naturally.  

  • Step 10

    Now move the vent to open and allow the pin to drop before opening the Foodi 

  • Step 11

    Stir in the garam masala, tamari and coriander before serving