Chickepea and Potato Curry

by Ruthann Brown

This chickpea curry is perfect for a cold wintry night. It's filling and satisfying. I served it with a cauliflower mash and it was love at first bite.

It is NOT spicy but super flavourful.

And it was FANTASTIC as leftovers the next day for lunch.

I don't recommend making too many substitutions, but if you don't have garam masal you can use a mild curry powder.

INGREDIENTS:

2 tbsp olive oil

1 large onion, peeled and chopped finely

2 cm piece of fresh ginger, peeled and grated

10 new potatoes, cut into halves (or quarters if large)

2 tsp ground cumin

2 tsp ground coriander

1/2 tsp ground cinnamon

1/2-1 tsp chilli powder

1 tsp ground turmeric

1-28oz diced tomatoes

1-28oz of chickpeas, drained

2 tbsp mango, pear, or apple chutney ( I used Pear, Apple and Ginger Chutney)

1 cup of vegetable stock

1/2 tsp salt and freshly ground black pepper

2 tsp garam masala

Handful of fresh spinach

DIRECTIONS:

1. Heat the oil in a saucepan or enamel cast iron pan over medium heat. Add the chopped onion and let it sweat for about 5 minutes until they are soft and translucent.

2. Add the ginger and cook for 2 minutes.

3. Add the potatoes.

4. Combine the cumin, coriander, cinnamon, chili powder, and turmeric in a small bowl. Sprinkle over the potatoes and mix. Cook for 1 minute.

5. Add the tomatoes, chickpeas, chutney, stock, and garam masala. Season with salt and pepper. Stir together and place the lid on the pan. Cook for 35-45 minutes until the potatoes are cooked through.

6. Add the spinach and stir until wilted. Serve on it's own or on top of rice or cauliflower mash.

Prep time: 10 minutes

Cook time: 45 minutes

Yeild: 4 Servings