Chickpea Curry with Potato Hotcakes
Crispy on the outside, fluffy on the inside—these potato hotcakes are the perfect base for a rich, spiced chickpea curry. Together, they make a hearty and satisfying vegan meal.
Ingredients
Mashed Potato
- 700 g potatoes I used Kestrel potatoes but could use Sebago, Dutch Cream, Desiree and Yukon Gold.
- 50 g vegan butter melted
- ½ cup plant milk warmed
- salt to taste
Potato Hotcakes
- ¾ cup vegan grated mozzarella cheese
- ¼ cup finely chopped green onion optional but recommended
- ¼ cup chopped fresh parsley optional but recommended
- ⅓ cup plain flour use less if mashed potatoes are dry and more if too wet
- ¾ teaspoon garlic powder
- ¼ cup flour for dredging
- salt and pepper to taste
Frying Hotcakes
- 4 teaspoon vegan butter
- 4 teaspoon canola oil
Chickpea Curry
- 2 tablespoon oil vegetable, coconut, or ghee
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 inch piece ginger grated
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 2 teaspoon garam masala divided
- 1 teaspoon chilli flakes
- 1 cup passata
- 1 teaspoon sugar
- 270 mL coconut milk
- 1 cup water
- 1 can (400g) chickpeas drained and well rinsed
- ¼ teaspoon baking soda
- ¼ cup coriander leaves
Instructions
- Note: You can start with either the potatoes or the curry, but I recommend beginning with the potatoes. While they’re boiling, start preparing the curry. Once the curry is simmering, you can shape and cook the potato hotcakes.
Make the Mashed Potatoes:
- Peel and chop potatoes into large chunks. Place in a pot of cold, salted water. Bring to a boil and simmer for 15–20 minutes until fork-tender. Drain well and return to the hot pot for 1 minute to steam dry.
- Mash or rice the hot potatoes. Stir in butter until melted, then slowly add warm milk to make them creamy but thick enough to hold shape. Season to taste.
- Add mashed potato to a bowl and add grated mozzarella cheese, chopped green onion, chopped fresh parsley, plain flour, garlic powder, and salt and pepper to taste.
- Once cool enough to handle, shape the mashed potatoes into 12 balls (about 80g each). Roll each ball lightly in flour, then press flat into a patty. You should make ~10 patties.
Shape and Fry the Potato Patties:
- Heat a non-stick or cast iron skillet over medium heat. Add 2 teaspoon butter and 2 teaspoon oil. When sizzling, add half the patties (don’t overcrowd). Fry for 3–4 minutes per side until golden and crispy. Drain on paper towels. Repeat with remaining patties.
Start the Curry:
- Heat oil in a deep pan over medium heat. Sauté onion for about 5 minutes until golden. Add garlic and ginger, cooking for another minute until fragrant.
- Reduce heat to low and stir in the spices: ground coriander, salt, paprika, cumin, turmeric, 1 teaspoon garam masala, and chilli flakes. Toast the spices for 30 seconds, stirring constantly to prevent burning.
- Add the tomato passata, chickpeas, baking soda, water, and coconut milk. Stir well, then cover and simmer over low heat for 15 minutes, stirring occasionally.
- Uncover, stir in 1 teaspoon of garam masala and the sugar. Let simmer another 5 minutes if you’d like it thicker. Finish with chopped coriander and a squeeze of lemon juice just before serving.
Serve:
- Ladle the hot chickpea curry into bowls and top or serve alongside the crispy potato patties. Garnish with fresh coriander and extra lemon if desired.