Potato and Chickpea Curry

potato & chickpea curry

Prep Time: 5 Cook Time: 20 mins  Yield: 4

INGREDIENTS

• 2 tsp oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 2 tsp garam masala
• 1 tsp medium curry powder
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• 750g Cornish new potatoes
• 120g tomato puree
• 500ml hot vegetable stock
• 240g tinned cooked chickpeas

INSTRUCTIONS

1. Add the oil and onion to a large saucepan and fry for 2 minutes until the onions starts to soften.
2. Add in the garlic and the spices and mix well, frying for another minute.
3. Wash the Cornish new potatoes and chop into small pieces, roughly 1 inch in size.
4. Add the potatoes, tomato puree and vegetable stock. Bring to the boil then pop on a lid and simmer for approximately 15 minutes until the potatoes are cooked through. You should be able to stick a knife through the centre of the potatoes easily but they should still be firm.
5. Finally add in the chickpeas and cook for another 1 to 2 minutes to warm them through.
6. Serve with boiled rice and some fresh coriander to garnish.

Source: My Fussy Eater