Chickpea and potato curry

Name: Chickpea and potato curry
Cuisine: British
Ingredients: 1 medium potato cut in 1 inch chunks; 2 tinned chickpeas; 1 tomato; 1 onion; 1 green chilli; 4 cloves garlic; 1 inch chunk of ginger; 1 teaspoon tumeric; 1 teaspoon salt; 1 teaspoon chilli powder; 1 teaspoon cumin seeds; Half teaspoon garam masala; Fresh coriander

Sabby @Sabby

A great vegan option

Sabby @Sabby

A great vegan option

Saved

Ingredients

1medium potato cut in 1 inch chunks
2tinned chickpeas
1tomato
1onion
1green chilli
4 clovesgarlic
1 inchchunk of ginger
1 teaspoontumeric
1 teaspoonsalt
1 teaspoonchilli powder
1 teaspooncumin seeds
Halfteaspoon garam masala
Fresh coriander

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Steps

1

Put the onion, garlic ginger and chilli in to a food processor, grind until it is a thick paste.
2

Cook the onion mixture and cumin seeds in a quarter cup of oil for a few minutes, then add your tomato.
3

After that is combined add the chilli, turmeric and salt and cook for a few minutes, then add the potatoes and half a cup of water and cook for 5 minutes.
4

Then add the tinned chickpeas with the liquid, cook for 20 minutes on a medium heat, stirring occasionally. Then add the garam masala and cook for a further 10 minutes. You may need to add some more water. Finish with fresh coriander.