Chickpea Potato and Carrot Curry with Couscous

by Julie Gibbons on January 13, 2011

Chickpea Potato Carrot Curry with Couscous

Fancied a quicky and easy curry tonight – something even the teenager loves.

(serves 3)

3 medium organic potatoes
3 small organic carrots
1 x 400g can organic chickpeas
1 organic onion
1 organic red chilli
2 organic garlic cloves
4 tablespoons water
2 tablespoons organic sunflower oil
1 tsp ground ginger
1 heaped tablespoon ground organic cumin
1 heaped teaspoon ground organic coriander
1/2 teaspoon ground organic turmeric
300ml vegetable stock
180g organic wholemeal instant couscous

  1. Roughly chop onion, garlic & chilli and add to blender with 4 tablespoons water – blend to a paste.
  2. Heat oil in a large saucepan, add paste & heat gently for 3 minutes, stirring gently.
  3. Add spices & continue to heat gentle, stirring occasionally for another few minutes.
  4. Add vegetables & chickpeas, cover  & cook for another 5 minutes, still on a gentle heat.
  5. Add stock, bring to boil & simmer for 20 minutes.
  6. 5 minutes before curry is ready, pour enough water to cover the couscous, with just under 1cm on top, cover & leave to absorb for 5 minutes.
  7. Fork through 1 tablespoon olive oil before serving with curry.
  8. Enjoy!

Obviously, you can add the amount of spice you like to this recipe : I needed something a wee bit more gentle tonight. It’s also a good idea to toast and ground your cumin seeds : I just wanted instant results.

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