Following on from the success of our first balanced cooking video, we’ve released the second of our special videos of Trust head chef Richard Kirton, this time showing you his lovely Chickpea and Potato Curry.
Richard says: “My way of cooking curries has completely changed thanks to the advice and friendship of one of our hospital senior radiographers, Ananda Logishetty. Simply put she’s an absolute expert and has been really kind with sharing her knowledge over the years. Our patients love the curry here and I think you’ll love this simple dish!”
Chickpea and potato curry (serves four)
- One onion – diced
- One regular can of chickpeas, drained
- One large potato, diced (Richard is using a pre-cooked potato for ease) or canned potatoes
- Half a vegetable stock cube
- Paste made up of mashed garlic, ginger and chilli – can use a medium curry powder instead
- Spinach – half a bag
- One regular tin of chopped tomatoes
- Tablespoon of tomato puree
- One lime, juiced
- Coconut milk – entirely optional
- Make your paste by mashing up some garlic, chilli and ginger in a pestle and mortar. If you don’t have these, just use your favourite curry powder instead.
- Fry off your curry paste/or curry powder, with the onion in a pan. Make sure the spices are cooked into the onions and no powder remains if using curry power
- Add the tomatoes, chickpeas, stock cube and potato. If using fresh, uncooked potatoes, cover and simmer for around 20 minute until soft. If you’re using precooked/canned potatoes, it’ll only take around 5-10 minutes to cook through.
- Stir in the tomato puree, lime juice and spinach and simmer for a couple of minutes
- Season with salt and pepper – not too much salt though (the stock cube has salt in it)
- If you like, stir in some coconut milk, although Richard is keen to stress this is optional
- Serve with rice or a naan bread
Note: leftovers will be fine for a couple of days if stored in the fridge and can also be frozen.