Potato, Pea & Chickpea Curry

Chickpeas (aka Garbanzo beans) are very popular with vegetarians because they are a valuable source of nutrients such as protein, fibre and iron, and have a slight nutty flavour.

This recipe is low fat, low sugar and low sodium. It is also only 0.2g per 100g off being classified as a good source of protein.

Ingredients

• 3 large potatoes or 6 baby potatoes
• 1 tbsp olive oil
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 2 tsp. crushed garlic (we used from jar)
• 1 tsp each cumin / turmeric / coriander /Garam masala / cardamom
• ½ tsp. chilli (omit if desired)
• 1 can diced tomatoes
• 2 cups beef or vegetable stock
• 2 cups frozen peas
• 1 can chickpeas, drained and rinsed (aka Garbanzo beans)
• 1/3 cup Bulla cooking cream (18% fat)

Method

1. In a small bowl, mix all the ground spices and set aside.
2. Heat a medium sized pot with olive oil and sauté the onions on med heat for 5 mins. 
3. Add a tsp. more of olive oil and then the mixed spices.  Mix around for 30 seconds until aroma has been released.  You might need to add ¼ cup water if too dry.
4. Now stir in the garlic, ginger, and chilli. Don’t burn, turn down heat to low.
5. Now add 1 can diced tomatoes, stirring for 1-2 minutes.
6. Once it is simmering add the stock, drained chickpeas and potatoes and continue to simmer for ½ hour.  After this time, add the frozen peas and cream and simmer a further 10 mins.
7. Serve with brown rice and/or Nan.