-
Cooking time
10 to 30 mins
-
Preparation time
10 mins
-
Serves
Serves 1
Chickpea and Potato Curry
- df
- gf
- nf
- v
- vg
- dinner
Method
- Cook the rice as per the packet instructions
- Meanwhile add the oil and onion to a large saucepan. Cook for 2-3 minutes stirring regularly until the onion starts to soften
- Add in the garlic and the spices. Mix into the onions and carry on cooking for another minute
- Add the potatoes, tomato puree and vegetable stock to the saucepan. Bring it to the boil then place the lid on top and simmer for approx 15 minutes or until the potatoes are cooked through
- Add in the chickpeas and cook for another 2 minutes
- Serve with the rice and enjoy!
Ingredients
- 1 tsp olive oil
- 1/2 onion, finely diced
- 1 clove garlic, crushed
- 1 tsp garam masala
- 1 tsp medium curry powder
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 150g new potatoes, chopped into small pieces
- 2 tbsp tomato puree
- 250ml vegetable stock (made with vegan friendly stock cube if appropriate)
- 215g tinned chickpeas
- 50g brown rice
