Potato and Chickpea curry


This recipe is simple, but gives some variety.

Serves: 4



  1. par boil potatoes; I use a deep microwave safe dish, cover potatoes with water, and cook on high for 10 minutes.
  2. heat oil in a large, deep fry pan
  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.