Lunch · Indian
Indian chickpea and potato lunchbox curry
A spiced chickpea and potato curry that reheats well for a packed lunch.
- Serves
- 2
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tsp fresh ginger, grated
- 1 tbsp curry powder
- 300 g potato, diced
- 400 g canned chickpeas, drained
- 400 g canned diced tomatoes
- 300 g brown rice, cooked
Method
Heat the vegetable oil in a pot and sauté the onion for 5 minutes until soft.
Add the garlic, ginger and curry powder and cook for 1 minute until fragrant.
Add the potato, chickpeas and diced tomatoes with 100 ml water, then simmer for 18 to 20 minutes until the potato is tender.
Pack the curry into containers alongside the rice.
Reheat thoroughly before eating.