Ingredients:
- 900g Maris Piper Potatoes, peeled and cubed
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 4 teaspoons curry powder
- 1 ½ teaspoons paprika
- 1 teaspoon cayenne
- 2 teaspoons cumin powder
- ½ teaspoon allspice
- 2 teaspoons fresh ginger, minced
- ½ teaspoon black pepper
- 1 can of chickpeas, drained
- 240ml vegetable stock
- 1 tablespoon lemon juice
- 1 can chopped tomatoes
- 1 can coconut milk
Method:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and fry for about 3 minutes, until translucent.
- Add the garlic and fry for another 2 minutes
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until they are coated in the spice mixture.
- Add the chickpeas, vegetable stock, lemon juice and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan & enjoy!
