Chickpea and Potato Curry (Vegan)

Ingredients

Most ingredients received in our grocery packs:

1 tbsp of oil (alternatively 1 tsp of ghee)
1 medium onion, diced
4 medium potatoes, diced
1 x tin of chickpeas, drained
2 x 400g tins of tomatoes
2 tbsp curry powder
2 cups of white rice (250g)

 

Cooking Method

1. In a medium pot at low heat, add oil (or ghee) and fry the potatoes until light brown

 

2. Turn heat up to medium, add the onion, fry until tender, about 5 minutes

 

3. Now add chickpeas and the curry powder fry for another 10 minutes

 

4. Next, add the 2 tins of tomatoes, mix well and simmer for 30 minutes

 

5. When there are 15 minutes left on the step above bring a pot of water to boil, add 2 cups of white rice, cook for 12 minutes until tender, drain and rest to serve with curry

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For storage of leftovers and reheating,

please look at the 

food safety website.

Serves 4

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