Potato, chickpea & peanut tamarind curry

This is fusion of tamarind, coconut/ single soy cream and tomato and it works beautifully. You can control the heat by increasing or decreasing the number of chillies you add. It seems like a lot of ingredients but most of them will be in the store cupboard or refrigerator already.



1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp black peppercorns

1-2 red chillies

1 tsp mustard seeds


2 tbsp olive oil

1 onion, finely chopped

5cm/ 1 ¾ in piece of fresh root ginger, peeled

And grated

3 garlic cloves, grated

1 tsp ground turmeric

1 tsp garam masala

2 tbsp tamarind paste

400ml/14fl oz can of coconut milk/soy single cream (optional)

400g/14oz can of chickpeas/ garbanzos, drained

3 potatoes, peeled and cut into small pieces

100g/3 ½ oz/3/4 cup frozen peas, defrosted

1 large handful of dry roasted peanuts (optional)

1 handful of fresh coriander/cilantro leaves. Roughly

Chopped, to serve

Sea salt and freshly ground black pepper

Warm rotisserie or boiled rice, to serve


1.To make the spice mix, add the spices to a small frying pan and dry-fry 30 seconds or so, stirring so they don’t burn. The seeds should just start to colour. Remove from the heat, put in a blender and whiz to a powder.

2.To make the sauce, heat the oil in a large, heavy-based pan. Add the onion, season with salt and pepper and cook for 2-3 minutes until the onion begins to soften. Stir in the ginger, garlic, turmeric, garam masala and tamarind paste. Tip in the spice mix, tomatoes, coconut milk/soy cream and chickpea/garbanzos and let the mixture bubble for a minute. Break up the tomatoes up with a wooden spoon, stir in the potatoes and cook with the lid on for 15 minutes, or until the potatoes are fork tender. Top up with hot water from the kettle if the mixture begins to get too dry.

3.Stir in the peas and peanuts (optional) and cook for 5 minutes more.