Chickpea and potato curry
Preparation: 25 mins
Serves: 2
Calories per serving: 370
Fat per serving: 38g
2 medium potatoes, roughly chopped
1 onion, sliced
1-2tbsp korma curry paste
300g (10 1/2oz) can chickpeas, drained
Small bunch fresh coriander, roughly chopped
Olive oil
Salt
1. Cook the potatoes in lightly salted boiling water for 10 to 15 minutes. Pierce with a knife to check they are tender.
2. Meanwhile, heat 1 tablespoon of olive oil in a frying pan, add the onion and cook for 5 to 6 minutes, until soft.
3. Stir in the curry paste, chickpeas and 250ml cold water. Simmer for 5 minutes.
4. Drain the potatoes, add to the frying pan and mix well, then stir in the fresh coriander. Serve immediately.
