Calories
206.3
Fat
19.6g

Protein
19.3g
Carbs
47.5g
Sugars
12.2g
  • Calories
    206.3
  • Fat
    19.6g
  • Protein
    19.3g
  • Carbs
    47.5g
  • Sugars
    12.2g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

  • Calories
    206.3
  • Fat
    19.6g
  • Protein
    19.3g
  • Carbs
    47.5g
  • Sugars
    12.2g

Indian

Potato, chickpea & cashew curry


  • Prep Time
    20 Mins
  • Cook Time
    60 Mins
  • Serves
    4

About

A tasty, midweek meal packed full of veggie goodness and protein


Ingredients

Method

  1. Heat half the oil in a large saucepan, add the onion, garlic, ginger, spices and salt and pepper and cook over a low heat, stirring occasionally, for 10 minutes until the onion is softened.
  2. Add the tomatoes and measurement water to the pan and bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the potatoes and chickpeas, cover and cook for 20 minutes.
  3. Meanwhile, heat the remaining oil in a frying pan, add the mushrooms and cook over a medium heat, stirring frequently, for 3-4 minutes until browned.
  4. Add the mushrooms to the curry with the cashew nuts and fresh coriander and cook for a further 10 minutes. Stir in the yoghurt and heat through without boiling. Serve with rice.

Download recipe

Ingredients We Send

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