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!