Covid Curry

Prep Time Cook Time Total Time Author Serves
10 minutes 20 minutes 30 minutes Oakley's Premium Fresh Vegetables 4

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Missing your local Indian takeaway restaurant? Today in the Oakley’s Pandemic Pantry we’re whipping up a potato and chickpea Covid Curry. This fantastic vegetarian meal uses chickpeas as a rich source of plant protein and Golden Gourmet potatoes for a complex carbohydrate. No need to slave over a hot element, this dish is super quick and easy. You could serve this with rice, naan bread or even on its own. While it may seem plain, the spices make a zesty addition, bringing this dish to life. In the true spirit of this pandemic pantry series – embracing what you have in the pantry to create fabulous meals – feel free to add any extra veggies you may have on hand to boost it with micronutrients and fibre.



1 small onion

2T olive oil

1 clove of garlic, minced (or 1T dried garlic)

800g Golden Gourmets

2 400g Chickpea cans, drained and rinsed

2 400g cans of chopped tomatoes

2T garam masala

1T dried coriander

1T Tumeric powder

2C chopped mixed veggies (can be fresh, frozen or a mix)


  1. Quarter the Golden Gourmet Potatoes and boil them in salted water for 15 minutes.
  2. Dice the onion and saute in olive oil and garlic until translucent in a deep dish saucepan. Add the mixed veggies and saute for a further 10 minutes – add water if the pan becomes too dry. Add the canned tomatoes, drained chickpeas and spices. Simmer for 15 minutes.
  3. Once the spuds are cooked, drain and leave to sit for 5 minutes. This lets the excess water evaporate off. Add them to the saucepan.
  4. Serve immediately with homemade naan bread (we loved Jamie Oliver’s recipe), rice or on its own!
  5. Take a photo and upload your masterpiece to Facebook or Instagram tagging @oakleysvegetables and using #oakleyspandemicpantry.

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