New Potato, Chickpea & Pea Curry

New Potato, Chickpea & Pea Curry

Potatoes, naturally fat-free, a good source of fibre, vitamin C, potassium, B vitamins, tryptophan, copper and manganese. With so much nutritional value, why are so many people scared of eating them?

According to research at the University of Sydney, potatoes are more satiating than white bread, rice and pasta. This means that they keep you fuller for longer and reduce the chances of you needing to pick on other foods in between meals.

If you want to get the best out of potatoes, try to cook them with their skin on (most of the polyphenols reside there) and choose new potato varieties like Charlotte and Nicola as they tend to have the highest amount of slowly-digesting carbs.

When you combine new potatoes with legumes, you further reduce the rate your body digests the carbs, which extends satiety. You also get an extra dose of protein and other minerals like iron and zinc which are essential to health.


New Potato, Chickpea & Pea Curry

  • Author: somiigbene
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 2 1x


Nutrient-dense new potato, chickpea and pea curry with pilau cauliflower rice



  • 250g new potatoes
  • 3 tablespoons tomato puree
  • 1 large shallot, finely diced
  • 2 medium garlic cloves, finely minced
  • 1 tablespoon Madras curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon pilau seasoning (or tumeric if you don’t have it)
  • 200g cauliflower rice
  • 1 teaspoon cumin
  • 1 vegetable stock cube
  • 120g chickpeas
  • 80g peas
  • 1 vegetable stock cube
  • 1 tablespoon chopped coriander
  • 10 cherry tomatoes, halved (optional)


  1. Wash the potatoes then cut them into large cubes. Boil them in a large pot of water for around 10 minutes, drain then set aside.
  2. Heat two tablespoons of oil in a large saucepan then fry the onions alongside the curry powder, cumin and ground coriander for 1 minute or until the spices become fragrant. Add the garlic, fry for a further thirty seconds then add the tomato paste and fry for a few more minutes, adding small splashes of water if the pan gets too dry.
  3. Add the potatoes, chickpeas, peas, cherry tomatoes and vegetable stock cube. Stir well to coat the potatoes evenly with the tomato sauce then add around 200ml of water to the pan. Season as needed with salt and pepper then turn the heat down to a simmer and cook for around 10 minutes or until the potatoes are tender. 
  4. While the potatoes are cooking, heat a teaspoon of oil in another pan. Once hot, add the pilau seasoning or turmeric. Fry for 15 seconds then add the cauliflower rice and stir fry for 3-4 minutes or until the cauliflower rice softens. Season with a pinch of salt and black pepper then set aside. 
  5. Serve the potato curry over the cauliflower rice then garnish with fresh coriander. 


You can use regular rice or another grain instead of cauliflower if you prefer. 

  • Category: Lunch/Dinner
  • Cuisine: Indian-inspired

Keywords: potato curry, new potatoes, chickpeas, peas


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