Tomato and chickpea curry with potato and pea cakes

Author: Niki Webster

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 vegan chickpea curry so incredibly delicious. The potato and pea cakes are the icing on the cake!

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Total Time: 40 minutes

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 2

Rating:  

Total Time: 40 minutes

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • To make the potato & pea balls: 
  • 1 1 cups cooked organic potatoes
  • 0.5 0.5 onion, chopped finely
  • 0.5 0.5 cup peas, frozen and defrosted or fresh
  • 0.5 0.5 tsp cumin seeds
  • 0.5 0.5 tsp mustard seeds
  • 0.5 0.5 tsp ground coriander
  • 0.5 0.5 tsp salt
  • Twist black pepper
  • For the tomato and chickpea curry:
  • 1 1 Tbsp olive oil
  • 0.5 0.5 onion, roughly chopped
  • 0.5 0.5 tsp turmeric
  • 0.5 0.5 tsp black mustard seeds
  • 0.5 0.5 tsp cumin seeds
  • 0.5 0.5 tsp ground coriander
  • 0.25 0.25 tsp chilli flakes
  • 1 1 cloves garlic, sliced
  • 0.5 0.5 knob ginger, grated
  • 3 3 tomatoes, chopped
  • 0.5 0.5 can of chickpeas, drained
  • 1 1 Tbsp water
  • 0.25 0.25 tsp sea salt
  • Twist black pepper

Method

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.

Nothing beats a cosy curry for a midweek meal!

If you’re looking for creative and delicious new recipes to try, here are our favourite vegan curry recipes!

Written by

Niki Webster

Niki Webster's online platform, Rebel Recipes, has expanded into a loyal community of food-based fans across the globe; its recipes have spilt over into two best-selling books: Rebel Recipes and Be More Vegan, and a Podcast entitled 'What the Focaccia'.

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