Creamy Chickpea and Potato Curry

Course: Mains Servings: 4-6

Prep time: 10 min Cook time: 20 min

Difficulty level: Easy

VEGAN

GLUTEN FREE

Author: Jennifer Sargison

Creamy, comforting and with a lovely kick of heat this is perfect for colder evenings. A really quick and simple curry to make that the whole family can enjoy. Feel free to add some vegan ‘meat’ alterative chunks for some added texture and serve with bread or rice

Ingredients

500g new potatoes - quartered

1 red onion - finely diced

2 crushed garlic cloves

1inch piece of ginger - chopped finely

1/2 - 1 chilli, finely chopped(depending on how spicy you like it)

2 tsp ground ginger

2 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

1/2 tsp chilli powder

1 tsp gram masala

2 tins of chickpeas - drained (2x 400g tins - save the water to make something else*)

250ml water (1 cup)

1 tbsp tomato puree

1 tin coconut milk (400g tin)

1 handful of fresh coriander - chopped (optional for flavour and garnish)

Method

Place the potatoes in a pan of water and boil for 20 minutes or until cooked all the way through
Whilst the potatoes are boiling dice the onion and fry in a little oil for 5 minutes or until they begin to soften
Once the potatoes are cooked, add them to the the onions and fry until the potatoes begin to turn crispy and golden (about another 5 mins)
Now add the garlic, fresh ginger and chilli and mix together
Next add the spices and stir well until combined
Add the drained chickpeas
Stir in the water and tomato puree and leave to simmer for 5 minutes
Add the coconut milk, stir and bring to a simmer
Serve with rice or bread
Add the fresh chopped herbs to garnish