6 - 8
- Slowly heat oil and butter in a large pot on medium heat and cook onions until they start to caramelise.
- Toss in mild curry blend and sauté until fragrant.
- Add garlic and ginger and slowly cook until fragrant.
- Add tomato, potato and stock and simmer covered for 15 minutes.
- Remove the lid and cook until the liquid has reduced by 1/3.
- Add coconut milk and chickpeas and simmer for another 10 minutes.
- Season to taste with salt and pepper.
- Serve with chopped basil leaves.