Chickpea and potato curryby Gavin Bennett |
| Preperation time: 5 mins Cooking time: 25 mins Serves: 2 |
| Recipe Ingredients |
| 2 meduim-sized potatoes, roughly chopped; 1 tbsp olive oil; 1 onion, sliced; 1-2tbsp korma curry paste; 300g can chickpeas, drained; small bunch fresh coriander, roughly chopped. |
| Recipe Method |
| Cook the potatoes ing boiling water for 10 - 15
minutes until tender. Meanwhile heat the oil in a frying pan, add the onion and cook for 5 minutes until soft. Add the curry paste, chickpeas and 250ml cold water. Bring to the boil and simmer for 5 minutes. Drain the potatoes and add to the frying pan and mix well. Stir in the coriander and serve straight away. |
| More recipes: |
| Spinach
and chickpea pilaf Spiced tomato and lentil soup Sweet potato and sage risotto Monkfish curry Beef & Horseradish Salad |
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