NO PHOTO
Ingredients
ServingsOriginal: Serves 5
- onion, small1
- garlic2 clove
- olive oil
- curry powder1 tbsp
- coconut milk1 can
- potatoes, chopped; Yukon gold recommended, or any preferred variety3
- chickpeas, unsalted if available1 can
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.
Add the curry powder and fry for a couple minutes more.
Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.
Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.
Serve with basmati rice or whatever you prefer.
