Potato and Chickpea curry

This recipe is simple, but gives some variety.

Serves: 4

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced finely
• 1 can (240g) chickpeas, drained
• 1 can (400g) diced tomatoes, with juices
• 2 potatoes, diced ~1cm
• 1 med green capsicum, diced
• 1 tsp curry powder
• 1 tsp vegetable stock powder (I use Vegeta)
• 4 cloves garlic, minced

Steps:

NB. This is a quick one, so put the rice on FIRST!

1. par boil potatoes; I use a deep microwave safe dish, cover potatoes with water, and cook on high for 10 minutes.
2. in a large sauté pan, heat oil over medium heat,
3. add onion and capsicum; fry until soft
4. add tomatoes; stir and allow to heat
5. add garlic, curry powder, and vegetable stock powder; stir through
6. add chickpeas and potatoes
7. stir and allow to simmer for ~10 minutes

Serve on steamed basmati or jasmine rice.