Potato and
Chickpea Curry

35 minutes
6 - 8
  • 15 white potatoes, skin on,
  • diced into 1cm pieces
  • 2 brown onions finely sliced
  • 4 tbsp olive oil
  • 1 tbsp butter
  • 3 tbsp mild curry blend
  • 4 cloves chopped garlic
  • 1 cm cube crushed ginger
  • 1 red chili, seeded and finely chopped 2 cups chopped tomato
  • 1 litre vegetable stock
  • 400ml coconut milk
  • 400g canned chickpeas, drained
  • 1/2 cup chopped basil leaves
  • Salt and pepper
  1. Slowly heat oil and butter in a large pot on medium heat and cook onions until they start to caramelise.
  2. Toss in mild curry blend and sauté until fragrant.
  3. Add garlic and ginger and slowly cook until fragrant.
  4. Add tomato, potato and stock and simmer covered for 15 minutes.
  5. Remove the lid and cook until the liquid has reduced by 1/3.
  6. Add coconut milk and chickpeas and simmer for another 10 minutes.
  7. Season to taste with salt and pepper.
  8. Serve with chopped basil leaves.
Add onion (cut in quarters) or clove of garlic to water for a subtle flavour, strain out when draining the water.

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