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Curry with potato, KANZI® apple, peanuts and chickpeas

  • 4 portions
  • Total time: 35 mins
  • Preparation time: 35 mins

Hearty Curry with a Crunchy Twist

Dive into this flavour‑rich curry where tender potatoes, silky eggplant, and creamy chickpeas mingle in a coconut‑tomato base. KANZI® apple slices bring a bright, juicy crunch that cuts through the spice, while roasted peanuts add a satisfying texture. Finished with fresh coriander and a squeeze of lime, it’s a dish that’s warming, comforting, and full of contrasts. Perfect for sharing on cooler nights or when you want something wholesome with a spark.
Kanzi Apple

Ingredients

  • 500 g waxy potatoes
  • 1 eggplant
  • 2 onions
  • 2 cloves of garlic
  • 3 tbsp sunflower oil or ghee
  • 2 tsp cumin seeds
  • 1 tbsp masala curry
  • 1 tin of tomato purée (70 g)
  • 400 ml coconut milk
  • 1 vegetable stock cube
  • 1 tin of cooked chickpeas (400 g)
  • 15 g fresh coriander
  • 1 lime
  • 1 KANZI® apple
  • 50 g roasted peanuts

GRAB SOME
ENERGY

Instructions​

1. Peel the potatoes and chop them into 3 cm pieces. Chop the eggplant into pieces of the same size.
2. Finely chop the onions and the garlic.
3. Heat the oil in a frying pan and fry the onion for about 3 minutes. Add the potato, eggplant and cumin and fry everything together for a further 3 minutes. Add the garlic and curry and cook for another minute.
4. Stir in the tomato purée and add the coconut milk. Crumble in the stock cube and bring to the boil. Put a lid on the pan and leave to simmer gently for 15 minutes.
5. Rinse the chickpeas in a sieve. Chop the coriander and cut up the lime. Roughly chop the peanuts. Slice the KANZI® apple into thin slices.
6. Stir the apple pieces and chickpeas into the curry and season with salt and the juice from one lime segment. Warm for a further few minutes.
7. Serve the curry in large bowls with a lime segment and sprinkle with peanuts and fresh coriander.

POWER
TO GO!

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