Oakley’s Potato and Chickpea Coconut Curry

Prep Time Cook Time Total Time Author Serves
10 minutes 30 minutes 40 minutes Oakley's Vegetables 4 people

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This Golden Gourmet potato and chickpea curry is sure to be a family favourite! Easy, tasty and great to batch and pop away in the freezer for a rainy day.

See where you can pick up a box of Golden Gourmet’s here.

Potato and Chickpea Coconut Curry


3 Tbsp olive oil

1 medium onion, diced

4 garlic cloves, minced

1 Tbsp tomato puree

2 Tbsp ginger, grated

2 Tbsp garam masala

2 Tbsp mustard seeds

1 tsp turmeric, ground

2 tsp cumin, ground

750g Oakley’s Baby Golden Gourmet Potatoes (half of the box)

2 x 400g canned crushed tomatoes

500mL stock

2 x 400g canned chickpeas, rinsed

Salt and pepper, to taste


2 cups brown rice

Corriander, to serve

Greek yoghurt, to serve

Naan bread, to serve


  1. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the garlic, onion and ginger. Saute until fragrant. 
  2. Add the tomato paste spices and cook on low for two minutes. Add the potatoes and cover with the tomatoes and stock. Cover and simmer for 20 minutes.
  3. While that cooks, cook the rice as per the packet’s instructions. 
  4. When the potatoes are tender, add the rinsed chickpeas and heat for a further five minutes. Season with salt and pepper to taste.
  5. Serve the rice and curry. Add chopped coriander and greek yoghurt. Serve with naan.

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