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.
Ingredients
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
Instructions
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.
Notes
2 servings