Potato and Chickpea Curry 

chickpea and potato curry

Flavour Base

1 large white onion, diced

2 large garlic cloves, minced

2 tbsp curry powder

1 tsp All Spice powder

1 tsp Nutmeg powder

1½ tsp smoked paprika (or normal)

1 tsp cumin powder

¾ tsp cayenne pepper

 Curry

4 large potatoes cut into cubes

400g of chickpeas, drained

400g canned diced tomatoes

 500 ml vegetable/chicken stock

Method

Heat oil in a large pot or very deep pan over medium high heat.

Add the Flavour Base ingredients and cook for 2 minutes until the onion is translucent.

Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.

Add chickpeas, tomatoes and chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.

Adjust salt to taste & Serve with rice.

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