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---
page_title: "Vegan chickpea and potato curry"
recipe_name: "Vegan chickpea and potato curry"
recipe_heading: "healthy and tasty!"
img_path: "recipes/images/food.jpg"
img_alt: ""
difficulty: "Easy"
recipe_source: "tweaked from allrecipes.com"
what_will_you_need: "frying pan with lid, blender, wooden spoon"
instructions_short: ""
ingredients:
2 tablespoons olive oil
1 large brown onion, diced
3 carrots, diced
3 stalks of celery, diced
1 400g tin tomatoes
1-2 chillis, diced
100g red split lentils, rinsed
1 low sodium vegetable stock cube
500ml water
1 teaspoon Garam masala
2 teaspoons curry powder
¼ teaspoon cayenne pepper
1 400g tin chickpeas in water, rinsed
2 tablespoons garlic paste
500g new potatoes, halved and washed
250g frozen peas
instructions:
1. Fry onions with spices until translucent, add garlic paste
2. Add carrot, celery and chilli, fry for a few minutes
3. Transfer contents of pan into blender, add tinned tomatoes and a dash of water to loosen mixture. Blend on full power for 1 minute to make curry paste.
4. Add blended mixture back into frying pan and cook for 2 mins
5. Add rinsed chickpeas, washed potatoes, rinsed lentils and 500ml water mixed with stock cube. Cover and cook for 20 minutes.
6. Add frozen peas and cook for further 10 minutes.
7. Serve on its own or with naan bread/rice
---