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

You probably know by now that food makes my 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 of the things which brings me the most joy are big 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? Firstly 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’s 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
www.feedyourhappy.co.uk

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.

 

Info

 

  2 servings
  20 minutes preparation time
  20 minutes cook time

Ingredients

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

 

Directions

To make the balls; 

  1. Chop up 1 onion in to fine pieces.
  2. Add 2 tbsp olive oil to a frying pan and cook on a medium heat for a few minutes until soft.
  3. Add 1tsp cumin seeds, 1 tsp ground coriander and 1 tsp mustard seed and stir until fragrant.
  4. Add the cooked potatoes, salt, pepper & peas to a large bowl then add in the onions. Mix to combine
  5. Chill or an hour to firm up a little
  6. Add olive oil to a large pan, heat to a medium heat then scoop up small balls and add to the pan
  7. Fry on a medium heat – flipping occasionally brown on both sides. Set aside.

To make the curry;

  1. 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 aprox 8-10 minutes until soft and browning.
  2. 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
  3. Simmer for 5 minutes.

To serve; 

Add the balls to the curry and drizzle with my delicious green herby dressing. 

8 Comments

  1. Cassie Tran on September 21, 2017 at 8:00 pm

    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!

    • Niki on October 19, 2017 at 9:26 am

      Hey Cassie
      Mine too!
      The same, also love a big crunchy slaw and flatbreads!
      Love, Niki xxx

  2. Megs on October 24, 2017 at 9:40 am

    Hey, how did you add the cooked potatoes? Mashed or grated?

    • Niki on November 5, 2017 at 4:48 pm

      Hey Megs!
      Mashed, ill add that in.
      Best wishes
      Niki xx

  3. Tammy Goodall on October 26, 2017 at 3:47 pm

    Vegetarian again, still eating some fish, how did you find your transition to vegan, was it hard as I tried before and had no one wanting to become vegan with me which was kind of lonely, and no one related to my choices.

    • Niki on November 5, 2017 at 4:51 pm

      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

  4. Emma Kemp on October 28, 2017 at 9:06 pm

    Do you mash the potatoes or leave ether in chunks?

    • Niki on November 5, 2017 at 4:48 pm

      Hi Emma
      Yes mashed. I’ll change that.
      Thanks so much
      Niki x

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Recipe Tags: chickpeas curry organic

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