½ red onion – diced
2 garlic clove – finely chopped
2 tsp curried spice blend
200g potatoes – peeled, 2-3 cm dice
½ tin chickpeas – drained
½ vegetable stock cube ½ tin tomatoes
yoghurt, panner cheese, Bombay mix.
|Prepare vegetables as described.|
Place onion into saucepan with a little oil – cook over medium heat for 3 – 4 minutes until soft and translucent.
Add garlic cook for 1 minute before adding curried spice blend, potatoes & chickpeas then cook together for 2-3 minutes stirring frequently.
Add water, vegetable stock cube & tinned tomatoes – bring to a simmer then reduce to a low heat cook until potatoes are tender or until you can break them with a fork – add a little more water if necessary.
Check for seasoning add more salt, pepper & chilli as desired.
This meal is excellent as a light one-pot dinner or if you wanted a bigger fill you can add extra rice or naan breads.