Improved Potato and Chickpea curry

This is my revision of the other "simpler" version, adjusted to be more of a conventional curry process.

The main difference is that by cooking the potato in situ, we keep the starches which thicken the gravy.

Serves: 4

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced finely
• 1 med green capsicum, diced
• 4 cloves garlic, minced
• 1 can (400g) diced tomatoes, with juices
• 1 can (240g) chickpeas, drained
• 2 potatoes, diced ~1cm
• 1 tsp curry powder
• 1 tsp Paprika (or Hot Smoked Pimenton for the adventurous!)
• 1 ½ cups stock (I use Massel)

Steps:

1. in a large sauté pan, heat oil over medium heat,
2. add onion and capsicum; fry until soft
3. add garlic paste; fry for about 30 seconds
4. add spices to bloom, about 30 seconds
5. add tomatoes; stir and fry until moisture reduces
6. add potato, chickpeas, and stock liquid.
7. bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potato is soft.

Serve on steamed basmati rice.