Potato & Chickpea Curry

Method

• Add the oil and onion to a large saucepan and fry for 2 minutes until the onions starts to soften
• Add in the garlic and the spices and mix well, frying for another minute
• Wash the new potatoes and chop into small pieces, roughly 1 inch in size, add the potatoes, tomato puree and vegetable stock.  Bring to the boil, cover and simmer for approximately 15 minutes until the potatoes are cooked through.  You should be able to stick a knife through the centre of the potatoes easily but they should still be firm
• Finally add in the chickpeas and bring back to core temperature
• Serve with boiled rice and fresh coriander to garnish