Tomato and chickpea curry with potato and pea cakes
- Prep: 20m
- Cook: 20m
- Serves: 2
This is pure comfort in a bowl, perfect for chillier autumn nights. A rich tomato sauce with chunky chickpeas then little bits of tasty and soft potato and pea balls.
Method
- To make the balls: chop up 1 onion in to fine pieces. Add 2 tbsp olive oil to a frying pan and cook on a medium heat for a few minutes until soft. Add 1tsp cumin seeds, 1 tsp ground coriander and 1 tsp mustard seed and stir until fragrant.
- Add the cooked potatoes, salt, pepper & peas to a large bowl then add in the onions. Mix to combine Chill or an hour to firm up a little. Add olive oil to a large pan, heat to a medium heat then scoop up small balls and add to the pan. Fry on a medium heat – flipping occasionally brown on both sides. Set aside.
- To make the curry: Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds then add in the onion. Fry for approx 8-10 minutes until soft and browning. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes. Cook for a further 5-6 minutes then add in the water & chickpeas. Simmer for 5 minutes.
- To serve: add the balls to the curry and drizzle with my delicious green herby dressing.
Ingredients
All to be sourced organic where possible
- To make the potato & pea balls
- 2 cups cooked organic potatos
- 1 onion chopped finely
- 1 cup peas – frozen and defrosted or fresh
- 1 tsp Cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1 tsp Salt
- Twist black pepper
- For the Tomato and chickpea curry
- 2 tbsp olive oil
- 1 onion roughly chopped
- 1 tsp turmeric
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 2 cloves garlic sliced
- 1 knob ginger grated
- 6 organic tomatoes chopped
- 1 can organic chickpeas – drained
- 2 tbsp water
- 1/2 tsp sea salt
- Twist black pepper
