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
Directions (to preparing):
Peel the potatoes
Dicing them into 1 centimeter cubes
Put them in a pot
Add water (just enough to cover the potatoes)
Cook that for at least 2 minutes
After the potatoes are cooked we will drain them
Directions (to make curried chickpea and potato curry):
Turn on the stove
Add 2 tablespoons of canola oil
Once that’s heated up add the garlic
Add the onion
Stir that around for a few minutes until the onion’s brown
Turn the heat down a bit
Add the spices: curry powder, garam masala, ginger, cumin
Let that cook for a couple of minutes
Add tomato soup
Add the chickpeas
Add the coconut cream
Add the cooked potatoes
Stir this until it’s all mixed in well
If you want to make it more thick and creamy, you can add more coconut cream
If you want a stronger flavor, add more of the curry powder and garam masala, the ginger or the cumin
Turn the heat down
Simmer it for 5 minutes
Add salt to flavor
Add a handful of chopped coriander leaves
Ready to serve
Directions (to serving):
Placed a bowl of rice on a plate
Spread it out in a circle
Add cooked chickpea and potato curry
Garnish it with lemons and tomatoes and some mint leaves
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