|Prep Time||Cook Time||Total Time||Author||Serves|
|10 minutes||20 minutes||30 minutes||Oakley's Premium Fresh Vegetables||4|
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)
- Quarter the Golden Gourmet Potatoes and boil them in salted water for 15 minutes.
- 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.
- 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.
- Serve immediately with homemade naan bread (we loved Jamie Oliver’s recipe), rice or on its own!
- Take a photo and upload your masterpiece to Facebook or Instagram tagging @oakleysvegetables and using #oakleyspandemicpantry.