Aloo Chole with Fragrant Vegetables


Aloo Chole with Herbed Vegetables

Delicious Aloo Chole with Herbed Vegetables
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine African
Servings 4
Calories 1500 kcal


  • Food Processor
  • saucepan
  • Stockpot
  • Grill Plate
  • Non-Stick Frying Pan


  • 400 grams chat potatoes quarter potatoes
  • 200 grams chickpeas drain and rinse
  • 20 grams coriander washed
  • 20 grams mint washed
  • 2 green spring onions washed and chopped, separating white from green
  • 2 Lebanese eggplant wash and thickly slice eggplants diagonally
  • 1 tsp Curry Powder
  • 1 Zucchini Wash, slice lengthways and halve zucchini
  • 1 Lemon
  • 1 Red Capsicum Wash and Cut into 2cm Strips
  • 1 Tsp Caster Sugar
  • Extra Virgin Olive Oil
  • Salt & Pepper


  • To make herb puree, squeeze juice from lemon. Process with herbs, sugar, olive oil and salt and pepper in a small food processor until smooth. Use a dash of water if needed to loosen the consistency.
  • Bring potatoes and salted water to the boil and cook for 8-10 minutes until tender. Drain well.
  • Heat oil in same stockpot over a medium to high heat. Return potatoes with white onion bases, chickpeas and curry powder. Cook, stirring occasionally, until hot. Season. Stir in onion tops. Cover to keep warm.
  • Meanwhile, toss zucchini, capsicum and eggplant with olive oil. Season.
  • Heat an oiled grill plate or non stick frying pan over a medium to high heat. Add vegetables in batches. Cook for about 3 to 5 minutes, turning occasionally, or until tender.
  • Serve potatoes and vegetables topped with herb puree.
Keyword vegetarian recipe

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