Chickpea and Potato Curry
Ingredients
- 1 tbsp veg/coconut oil
- 1 medium onion - chopped
- 1 tbsp chopped garlic
- 1 tbsp finely chopped ginger
- 2 green chillies - deseeded and chopped
- 6 green cardamom pods
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp ground black pepper
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tin chopped tomatoes
- 1 tbsp tomato purée
- 200ml veg stock
- 2 X 400g tins chickpeas
- 500g medium potato chunks
- Salt
- Handful fresh chopped coriander
Preparation
Heat the oil on medium high, add the mustard seeds for 1 min, then add the onion, green chilli and chopped ginger and sauté until the onion starts to turn golden brown.
Add the bay leaf, cardamom pods and ground spices and sauté for a couple of mins, stirring continuously. Add the chopped tomatoes, stock and tomato purée, stir and bring up to a simmer. Then add the chickpeas, cover and cook on a medium simmer for ten mins.
Add the potato chunks, stir and push the potatoes down into the sauce. Cover and bring up to a simmer and cook for 25 mins, stirring halfway through to ensure even cooking of the potatoes.
Season to taste and finish with the chopped coriander.
