Aloo Chole With Herbed Vegetables


Aloo Chole With Herbed Vegetables

Roasted potatoes with a delicious serve of chickpeas, capsicum and zucchini
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 500 kcal


  • Small Food Processor
  • Stockpot
  • Grill Plate


  • 400 g Baby Potatoes
  • 200 g Chickpeas Drained and rinsed
  • 20 g Coriander Washed and chopped
  • 20 g Mint Washed and chopped
  • 2 Green Spring Onions Washed and chopped
  • 2 tsp Curry Powder
  • 1 Zucchini Washed, half lengthways and chopped
  • 1 Red Capsicum Washed and cut into 2 cm strips
  • 1 Lemon
  • 1 tsp Caster Sugar
  • 1 tsp Water
  • Extra Virgin Olive Oil
  • Salt & Pepper


  • To make herb puree, squeeze juice from lemon. Use a small food processor to puree the juice, coriander, mint and sugar.
  • 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 and capsicum with olive oil. Season.
  • Heat an oiled grill plate over a medium to high heat. Add vegetables and cook for about 3 to 5 minutes, turning occasionally, or until tender.
  • Serve potato mixture and vegetables topped with herb puree.
Keyword vegetarian recipe

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping