Bombay potato, chickpea and kale curry with rice

Packed with hearty vegetables, chickpeas and chillies, this fragrant vegan curry is one seriously impressive dish. Serve it atop a big scoop of steamed rice and you'll have a filling meal in no time at all.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Bombay potato, chickpea and kale curry with rice
  • 1/3 cup vegetable oil
  • 2 onions, thinly sliced
  • 1 tablespoon garlic paste
  • 2 long red chillies, seeded, sliced, plus extra to serve
  • 2 teaspoon ground coriander, plus 1 tsp extra
  • 2 teaspoon ground cumin, plus 1 tsp extra
  • 1/4 teaspoon ground cloves
  • 500 gram potatoes, peeled, wedges
  • 400 gram can diced tomatoes
  • 400 millilitre can coconut milk
  • 400 gram can chickpeas, rinsed, drained
  • 1/2 bunch kale, leaves torn
  • steamed rice to serve


Bombay potato, chickpea and kale curry with rice
  • 1
    In a large saucepan, heat 1 tablespoon oil on medium. Saute onions for 2-3 minutes until tender.
  • 2
    Add garlic paste, chilli and spices. Cook, stirring, for 1-2 minutes until fragrant.
  • 3
    Mix in potatoes, tomatoes, coconut milk and half chickpeas, Reduce heat to low. Simmer, covered, for 20-25 minutes until potatoes are tender.
  • 4
    Meanwhile, dry remaining chickpeas well on paper towel. In a small frying pan, heat remaining oil on high. Cook chickpeas, stirring, for 1-2 minutes until golden and crisp. Remove with a slotted spoon, place into a small bowl and toss with extra coriander and cumin. Season.
  • 5
    Add kale to curry and season. Cook, covered, for a further 2-3 minutes until kale wilts.
  • 6
    Scatter with crispy chickpeas and extra sliced red chilli. Accompany with rice if liked.


If the curry becomes a little dry add 1/3 cup of water or vegetable stock.

More From Women's Weekly Food