Easy Potato, Chickpea & Pea Curry

Let's get organised

Medium/large saucepan with lid, spatula, grater, sieve/strainer, chopping board, chopping knife, measuring jug for stock, 1tbsp. hob.

Ingredients

  • 3 tbsp. olive oil

  • 100ml cold water

  • 2 can chickpeas, drained and rinsed

  • 4 large Potatoes, peeled and cut into small cubes

  • 200g peas

  • 1 large white onion, diced (or two small onions)

  • 2 heaped tbsp. mild or medium curry powder

  • 1 heaped tbsp. tomato puree

  • 4 cloves garlic, grated

  • 1 large knob of ginger, grated (approx. 8cm long)

  • 400ml veg or chicken stock

Directions

  • Heat the olive oil in the saucepan and add the onions, allow the onions to sweat (lid on, stirring occasionally) for up to 10 mins on a low to medium heat until soft.

  • Add the grated garlic and ginger and cook for 1 min.

  • Add the curry powder and stir for 1 min. If it starts to stick to the bottom add a splash of cold water.

  • Then add the tomato puree and mix well, adding a splash of water to prevent sticking to the bottom and also to create a paste.

  • Add the potatoes, chickpeas and peas and mix well.

  • Immediately afterwards add the stock and combine.

  • Bring the curry up to a simmer and allow to simmer gently for 30 mins, stirring occasionally. Taste the potatoes to make sure they are not too hard.

  • Your curry is now ready to serve.

  • Well done! Enjoy!

Tip: Add 1/2tsp. chilli powder in step 3 for added spiciness. Serve with Naan bread and a teaspoon of Mango Chutney. YUM!

Healthy Ever After