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Serves 3 people
526 calories
66g carbohydrates
17g protein
21g fats


4 medium sized potatoes 

2 tbsp. of vegetable oil

1 white onion, diced

2-3 cloves of garlic, minced

2 tsp. of ground cumin

1 tsp. cayenne pepper

4 tsp. of curry powder

4 tsp. of garam masala

2 tsp. of salt

400g / 1 can of chopped tomatoes

400g / 1 can of tinned chickpeas

200g of frozen peas

400ml of light coconut milk 


1. Start by washing, peeling and cubing the potatoes before adding to a pan of boiling water to simmer on a low heat with a lid for about 15 minutes or until lightly softened.

2. Drain the potatoes and remove to one side.

3. In a large pan over medium heat with the vegetable oil, add the diced onion, garlic, cumin, cayenne, curry powder, garam masala and salt and cover with a lid to sweat for 5-8 minutes and to allow the spices to envelop. 

4. Add the chopped tined tomatoes and drained chickpeas along with the frozen peas and stir to thoroughly combine. 

5. Pour in the light coconut milk and the potatoes before covering with a lid and simmering on a low heat for a further 12-15 minutes.

6. Serve your potato curry with an extra sprinkle of spices and enjoy immediately. 

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