Potato and Chick Pea Curry
Light curry, serve with brown rice. Recently tried this one, but with only one tin of chickpeas in the cupboard, so subbed one with a tin of black eyes beans. Needed a bit more liquid in the sauce.
4 medium potatoes cut into large chunks
2 tins of chickpeas
2 medium onions chopped finely
2tsp garam masala
3tsp curry powder
1tsp turmeric powder
1tsp cumin seeds
2 pods of garlic crushed
1tsp fresh ginger roots grated
1/2 tin of tomatoes
1/2 tsp of chilly powder
1/2 pint of water
Put onions cumin seeds in non stick pan, add frylight and cook until brown.
Add the garlic and ginger then fry for 2 min.
Add all spices, and then tomatoes cook again for about 5min on low heat.
Add potatoes and a 1/2 pint water cook 10 mins.
Then add chick peas and cook until potatoes are cooked. Sprinkle with fresh coriander and serve with brown rice.
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