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Chickpea & Potato One Pot Curry

Need a no fuss, quick warming curry? Look no further. Cooked in less than 30 mins, pop it all in the pop and tuck in!

30 minutes

5-6

Ingredients Method

1. 5 small new potatoes chopped in small pieces
2. 1 can of drained chickpeas
3. 1 small white onion finely chopped
4. Thumb of grated ginger
5. 3 minced garlic pieces
6. 1/2 chilli sliced
7. Spices: 1tsp of salt. ¾ tsp of turmeric, garam masala, cumin powder, chilli powder, coriander powder
8. 5 tbsp of passata
9. 150ml of warm water
10. 1 small cinnamon bark
11. 3 small curry leaves
12. Handful of fresh coriander
13. 3 tbsp of Onken Natural Set yogurt
14. Spices for tempering: 3 tbsp of oil, ¾ tsp of cumin seeds, 1 thin sliced garlic, ½ tsp of chilli powder

1 In a deep pan, add ingredients 1-9.
2 Mix well, then add the cinnamon and curry leaves.
3 Cook on a low heat for 15-20 minutes, keep stirring until the potatoes are cooked. Add more water of it’s too thick at this point.
4 In a bowl, mix the Onken Natural Set until smooth and add to the curry. Remove from the heat.
5 Temper your final spices in a small pan, ensuring the oil is hot and add the cumin seeds and garlic.
6 Pour this over the curry, mix well, and garnish with coriander.
7 Serve with naan, roti, or rice.