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Potato, Chickpea and Coconut Curry

Potato, Chickpea and Coconut Curry

A wholesome winter warmer. I usually just make up my curries so it's hard to write recipes! You can add extras or remove bits you don't like. I always add a spoon full of sugar for a lovely sweetness too. Lasts for about 4/5 days in the fridge too so great for a batch cook!

Ingredients

  • 1 tin of tomatoes

  • 1 tin of coconut milk

  • 1 tin of chickpeas

  • 1tsp cumin

  • 1tsp ground coriander

  • 1/2tsp smoked paprika

  • 1tsp sugar

  • Star anise

  • 5-7 small potatoes

  • 1 red onion

  • 1 courgette (or carrots/mushrooms)

  • 3 chopped pieces of garlic

  • Bunch of fresh coriander

  • Handful of sultanas

Method

  1. In a large pan, cook the chopped onion and garlic in 2tbsp olive oil for 5-10 minutes

  2. Add the spices and make sure everything is well coated

  3. Chop the potatoes in half and boil in a separate pan for 10 minutes, then drain and put to one side

  4. Add the tomatoes, chopped vegetables and star anise to the onions and garlic and cook for 10 mins

  5. Add the drained chickpeas, coconut milk and potatoes

  6. Cook for a good 30 mins with a lid on, stirring every 10 mins

  7. Stir in the sugar

  8. If the mixture needs thickening, add a handful or lentils or some cornflour

  9. Add the freshly chopped coriander, sugar and sultanas and cook for another 5 minutes

  10. Serve with rice, mango chutney and greek yoghurt!

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