Ingredients
– 1 medium onion, diced
– 3 tsp garlic granules
– 1 & 1/2 tsp ground ginger
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp dried chilli flakes
– 1 tsp of turmeric
– 1/4 tsp ground cinnamon
– 1/4 tsp nutmeg
– 650g baby potatoes, halved
– 1 large carrot, sliced
– 500ml veggie stock
– 1 can of chickpeas, drained & rinsed
– 1/2 can full fat coconut milk
– salt & pepper to taste
Method
1. Cook onion in a large saucepan or pot using a little olive oil (or water for oil free) on a medium heat setting for 8 mins until soft and translucent.
2. Add in all the spices including the garlic granules and cook for 1 minute until fragrant.
3. Add in the potatoes & carrot & chickpeas, then pour in the veg stock.
4. Bring it all to boil, give it a good stir, cover then leave to simmer on a lower heat setting for 15-20 mins until potatoes are soft enough to poke a fork through without breaking them apart.
5. When the potatoes are soft, pour in the coconut milk, cook for a further 15 mins with the lid off until the liquid has reduced a little.
6. Taste and season with your desired amount of salt and pepper.
7. Serve with rice and enjoy.
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