Organic. Feed Your Happy ~Tomato & Chickpea Curry with Potato & Pea Cakes

A tomato and chickpea curry with potato, and pea cakes nestled in this nourishing curry. This is pure comfort in a bowl, perfect for chillier autumn nights.

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You probably know by now that food makes me happy, right? It can be the simplest of things; warm fresh sourdough with good olive oil, juicy cherry tomatoes straight from the garden.

But one thing which brings me the most joy are enormous bowls of delicious curry, dals, salads etc, all served with flatbreads to scoop them up.

So, of course, when I was asked to create an organic meal for the Organic. Feed Your Happy campaign (creating a meal which makes me the happiest), it had to be to a curry.

Why do I love curries so much? First, of course, the taste, the complex mix of spices slow cooked with the perfect combination of vegetables and pulses, is just a winner in my book.

Here’ are a few more reasons;
– Memories–mostly of back-packing around India and discovering food delights daily. I’ve got this crazy memory which means I can remember food but never the name of the place.
– Health–curries are a great way to eat organic veg and pulses. I always use either veg from the garden, organic boxes or the organic range from the supermarket.
The variety–eating multiple smaller dishes not only adds to flavour but pretty healthy too, meaning you can eat a way larger range of nutrients.
– Perfect sharing food–what’s better than sharing all this deliciousness with friends and family?

So here it is, my tomato and chickpea curry with potato and pea cakes nestled in this nourishing curry. 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.

I served this with a big slaw and my buckwheat flatbreads. And of course my herby green dressing. Definitely my idea of food happiness.

And of course there are many reasons why organic feeds your happy, here are a few:
– Fewer pesticides
– No artificial colours & preservatives
– No GM ingredients

So the question is what food makes you happy? Share your happy meal with #FeedYourHappy

The content of this blog represents the views of the author only and is his/her sole responsibility. The European Commission and Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made from the information it contains.

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Organic. Feed Your Happy–Tomato & Chickpea Curry with Potato & Pea Cakes

A tomato and chickpea curry with potato, and pea cakes nestled in this nourishing curry. This is pure comfort in a bowl, perfect for chillier autumn nights.
Prep time: 20 minutes
Cook time: 20 minutes
2 servings
No ratings yet


For the potato & pea balls

  • 2 cups cooked organic potatoes
  • 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


To make the potato & pea balls

  • Chop up 1 onion into 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 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.
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9 Responses

  1. Hi Tammy
    I can understand that. For me it helps that my husband is vegan and that I absolutely love eating veg and pulses.
    Really good luck with finding what works for you.
    Love, Niki xx

  2. Yum yum yum, chickpeas in a flavorful curry are my favorite! What do you normally serve curry with? I generally love a giant bed of greens with some steamed brown rice or roti!

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