Potato, Pea & Chickpea Curry

Method

1. 1In a small bowl, mix all the ground spices and set aside.
2. 2Heat a medium sized pot with olive oil and sauté the onions on med heat for 5 mins.
3. 3Add a tsp. more of olive oil and then the mixed spices. Mix around for 30 seconds until aroma has been released. You might need to add ¼ cup water if too dry.
4. 4Now stir in the garlic, ginger, and chilli. Don’t burn, turn down heat to low.
5. 5Now add 1 can diced tomatoes, stirring for 1-2 minutes.
6. 6Once it is simmering add the stock, drained chickpeas and potatoes and continue to simmer for ½ hour. After this time, add the frozen peas and cream and simmer a further 10 mins.
7. 7Serve with brown rice and/or Nan.