For all ingredients, please use organic versions if available
2 tomatoes
2 potatoes
1 can (400 grams) chickpeas, drained
1 can (400 grams) condensed tomato soup
½ cup coconut cream
1 medium onion, chopped
1–2 cloves garlic, minced
Handful of coriander leaves
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ginger powder
1 teaspoon cumin
Pinch of salt
2 tablespoons canola oil
Served with steamed rice

Directions (to preparing):

1. Peel the potatoes
2. Dicing them into 1 centimeter cubes
3. Put them in a pot
4. Add water (just enough to cover the potatoes)
5. Cook that for at least 2 minutes
6. After the potatoes are cooked we will drain them

Directions (to make curried chickpea and potato curry):

1. Turn on the stove
2. Add 2 tablespoons of canola oil
3. Once that’s heated up add the garlic
4. Add the onion
5. Stir that around for a few minutes until the onion’s brown
6. Turn the heat down a bit
7. Add the spices: curry powder, garam masala, ginger, cumin
8. Let that cook for a couple of minutes
9. Add tomato soup
10. Add the chickpeas
11. Add the coconut cream
12. Add the cooked potatoes
13. Stir this until it’s all mixed in well
14. If you want to make it more thick and creamy, you can add more coconut cream
15. If you want a stronger flavor, add more of the curry powder and garam masala, the ginger or the cumin
16. Turn the heat down
17. Simmer it for 5 minutes
18. Add salt to flavor
19. Add a handful of chopped coriander leaves
20. Ready to serve

Directions (to serving):

1. Placed a bowl of rice on a plate
2. Spread it out in a circle
3. Add cooked chickpea and potato curry
4. Garnish it with lemons and tomatoes and some mint leaves