Chickpeas curry with wild potato and cherry tomato

Curry is one of my favorite spices! It looks good with everything, it gives a beautiful color to the food and it does well ? The wild potatoes are my temptation, they are cut into small pieces, well seasoned and baked in the oven. Why not put it all together and make a spicy meal? Read on to see the recipe ?

You will need:

  • potatoes;
  • chickpeas;
  • onion;
  • cherry tomatoes;
  • olive oil;
  • coconut milk or cream;
  • curry;
  • paprika;
  • herbs ( I used oregano, dry coriander and chives);
  • garlic powder;
  • salt;
  • pepper. 

Let’s start!

Preheat your oven to 200/220 ° C. Wash the potatoes well and cut them into cubes or small pieces. Wash the cherry tomatoes too. Prepare a tray to put the potatoes into the oven, putting a little of olive oil in the bottom. Put the potatoes and tomatoes in this tray and season with paprika, salt, pepper, oregano and garlic. Put a little of olive oil on top of the tomatoes and potatoes. Place the tray in the oven and let it bake for 20/30 minutes (depending on the oven).

While waiting for the potatoes to roast, wash the chickpeas (mine were already cooked). Cut an onion and saute in a frying pan with a little of olive oil. Add the chickpea and mix well. Begin to season with salt and pepper and mix. Add the curry, paprika, garlic and herbs. When it is almost ready add a little of coconut milk or cream. Mix well. Let it cook for about 3 minutes for the taste to be well incorporated. That’s it! ?

To complete the dish I added watercress produced in hydroponics here at home (idea of my father that work quite well).

Hope you like it, here at home they repeated ?