Chickpea and Potato Curry

Ingredients

• 4 medium potatoes
• 2 onions
• 3-4 tablespoons of korma curry paste
• 600g chickpeas (1 and a half cans)
• 1 tablespoon of oil
• 500ml cold water
• Salt

Instructions

1. Roughly chop the potatoes and cook in salted boiling water for 10-15 minutes. Pierce with a knife to check they are tender.
2. Heat the oil in a frying pan, slice the onion and cook for 5-6 minutes, until soft.
3. Stir in the curry paste, chickpeas and the cold water. Simmer for 5 minutes
4. Drain the potatoes, add to the frying pan and mix well. Serve immediately.

Extras

Add coriander for extra flavour. Serve with boiled rice, jacket potatoes or potato wedges.