Potato-Chickpea Curry

• 1 small onion
• 2 cloves of garlic
• Olive oil
• 1 tbsp curry powder
• 1 can coconut milk
• 3 potatoes, chopped (Yukon gold are good, but use whatever you like)
• 1 can chickpeas (unsalted, if available)

Ingredients for 5 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.

   Stovetop
2. 2

   Add the curry powder and fry for a couple minutes more.

   Stovetop
3. 3

   Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.

   Stovetop
4. 4

   Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.

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5. 5

   Serve with basmati rice or whatever you prefer.