Creamy Coconut Chickpea and Potato Curry
Ingredients
- 1 medium onion, diced
- 3 tsp garlic granules
- 1 & 1/2 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp dried chilli flakes
- 1 tsp of turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 650g baby potatoes, halved
- 1 large carrot, sliced
- 500ml veggie stock
- 1 can of chickpeas, drained & rinsed
- 1/2 can full fat coconut milk
- salt & pepper to taste
Preparation
Cook onion in a large saucepan or pot using a little olive oil or water on a medium heat setting for 8 minutes until soft and translucent.
Add in all the spices including the garlic granules and cook for 1 minute until fragrant.
Add in the potatoes and carrot and chickpeas, then pour in the veg stock.
Bring it all to boil, give it a good stir, cover then leave to simmer on a lower heat setting for 15-20 minutes until potatoes are soft enough to poke a fork through without breaking them apart.
When the potatoes are soft, pour in the coconut milk, cook for a further 15 minutes with the lid off until the liquid has reduced a little.
Taste and season with your desired amount of salt and pepper.
Serve with rice and enjoy
