Chick Pea & Potato Curry
This curry is seriously quick to make, uses store cupboard basics and is really cheap per portion too. You can add any vegetables you want and change the heat by adding or removing chilli.
- 1 large brown onion roughly diced
- 2 cloves garlic minced
- 1 thumb sized piece fresh ginger root grated
- 1 teaspoon black mustard seeds (optional)
- 1 400g tin chickpeas drained and rinsed
- 1 400g tin chopped tomatoes
- 1 400g tin coconut milk
- 500 g white potatoes diced into big chunks
- 2 large carrots roughly chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried chilli flakes
- 500 ml vegetable stock
- 2 tablespoons olive oil
Heat the oil in a large non-stick pot over moderate heat and then fry the onions slowly until they are see through.
Add the garlic, ginger and mustard seeds and fry for a further 3-4 minutes. You can also use garlic & ginger paste (you can buy this mixed)
Then, add the spices and fry for a further 1-2 minutes.
Add the potatoes, carrots, tinned tomatoes and vegetable stock and simmer gently for 20-25 minutes until the potatoes are softened.
Add the coconut milk and chickpeas and simmer for a further 5-10 minutes.
Serve piping hot with some rice. Sprinkle with freshly chopped coriander if you have some