Curry with Potatoes & Chickpeas

Duration40 mins
Curry with Potatoes & Chickpeas


10 small potatoes 1 yellow onion 3 cloves of garlic 2-3 tbsp yellow Thai curry paste 2 tbsp virgin olive oil 1 l water 2 vegetable stock cubes 0,5 tbsp (organic) turmeric piece of fresh ginger, grated 500 g vegetables of your choice 400 ml coconut milk lime juice 380 g chickpeas, drained and rinsed + a bunch of fresh coriander


  1. Peel and chop the potatoes.
  2. Finely chop the onions.
  3. Sauté the onions and curry paste in a saucepan with olive oil for a minute over low heat, then add the water and vegetable stock cubes, potatoes, turmeric and grated ginger. Increase the heat.
  4. Cover and simmer until the potatoes start to break down.
  5. Toss in a bag of frozen vegetables and allow to thaw.
  6. Turn off the heat and pour in the coconut milk and chickpeas and squeeze in the lime juice. Taste and add salt or curry powder if desired.
  7. Finely chop the coriander.
  8. Serve!