Tomato and chickpea curry with potato and pea cakes

The complex mix of spices slow cooked with the perfect combination of vegetables and pulses makes this dish incredibly delicious, and the potato and pea cakes are the icing on the cake! 

vegan chickpea curry

Tomato and chickpea curry with potato and pea cakes

By Nikki Webster (

2 servings | 20 minutes preparation time | 20 minutes cook time


To make 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


To make the balls:

  1. Chop up 1 onion in to fine pieces.
  2. Add 2 tbsp olive oil to a frying pan and cook on a medium heat for a few minutes until soft.
  3. Add 1tsp cumin seeds, 1 tsp ground coriander and 1 tsp mustard seed and stir until fragrant.
  4. Add the cooked potatoes, salt, pepper & peas to a large bowl then add in the onions. Mix to combine
  5. Chill or an hour to firm up a little
  6. Add olive oil to a large pan, heat to a medium heat then scoop up small balls and add to the pan
  7. Fry on a medium heat – flipping occasionally brown on both sides. Set aside.

To make the curry:

  1. Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
  2. Add in the turmeric, 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
  3. Simmer for 5 minutes.

To serve:

Add the balls to the curry and drizzle with my delicious green herby dressing.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

About the author 

Niki-aboutNikki demonstrates how easy it is to make real food on her blog, Rebel Recipes, which is about rising in opposition to food mediocrity. She shows that it’s just as convenient and cheap to make nutritious healthy meals as it to buy a processed ready meal, and her passion for plant-based food shines through her recipes, which are certain to tempt you into trying a plant-based diet for yourself.
You can get in touch with Nikki on Facebook and Twitter, or to see more of her recipes, follow her on Instagram.

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