Turmeric, potato and chickpea curry

Christine Manfield's soul-warming vegetable curry.

Queen of spice Christine Mansfield shares a soul-warming vegetable curry recipe featuring melt-in-your-mouth chickpeas flavoured with turmeric, cumin, coriander and chilli powder.

“This is a basic vegetable curry I’ve adapted from spending time in India,” says Christine. “You could make it with pumpkin, chicken, fish… it can go in all sorts of directions.”

This quick curry will soon become a winter favourite alongside classic dishes including chicken, leek and quinoa soup and creamy chicken, bacon and corn chowder.

Potato, chickpea and turmeric curry
(Credit: Photography: Cath Muscat | Styling: Kerrie Worner)




Cook chickpeas in a large saucepan of boiling water until tender. Drain.


Cook potatoes in a large saucepan of boiling water until just tender. Drain, cool slightly in cold water.


Cut a shallow cross in the base of tomatoes. Place in a heatproof bowl and cover with boiling water. Allow to sit for about 1 minute or until skin begins to lift. Drain and refresh in cold water. Peel and discard skin. Chop tomatoes.


Heat oil in a large, deep frying pan over a medium heat. Add onion, garlic, ginger and fresh turmeric and cook, stirring to soften, not colour.


Add spices and stir to combine, then add chopped tomatoes and stock and bring to simmering point.


Stir in chickpeas, potatoes and salt and simmer for 15 minutes. Add spinach leaves, fold through until wilted then remove pan from the heat.


Stir in lemon juice. Drizzle with yoghurt to serve.

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