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!