Potato and Chickpea Curry

Directions

• Peel, wash and cut the potatoes into 3cm cubes and set aside to drain in a colander.
• Wash and drain the water from the tins of chickpeas and set aside.
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the chopped potatoes to the tarka masala and mix thoroughly, allowing them to cook slowly for approximately 10/15 minutes or until the potatoes are almost cooked (Add a few splashes of water to the pan continuously to ensure the potatoes do not stick to the bottom of the pan throughout the cooking process).
• Now add the chickpeas to the pan. Stir carefully. Add enough boiled water to the pan to cover both the potatoes and the chickpeas.
• Place the lid on your pan and turn the heat on low. Allow the curry to simmer for approximately 10 minutes or until the sauce thickens and the potatoes are cooked through.
• Remove your curry from the heat and serve.
  Optional – Garnish with fresh coriander
• Why not try: If you are feeling adventurous why not try adding 100g/200g of coconut milk to the pan when the chickpea curry is almost cooked and allow the coconut milk to thicken the sauce, before taking it off the heat to eat. It just brings a different flavour to the meal and gives a creamier sweeter texture to the curry.