- 375g chickpeas400mL coconut cream400mL crushes tomatoes 2 Tbs vegetable oil2 medium potatoes, diced1 cup vegetable stock 1 medium onion, diced2 garlic cloves, finely diced1 tsp crushed ginger2 tsp coriander powder1 tsp cumin powder1 tsp turmeric powder1/2 tsp garam marsala powderOptional:Handful baby spinach, choppedBasmati riceNaan
- Fry onion, garlic, ginger and oil in saucepan until tender.Add all spices then chickpeas (drained and rinsed). Add coconut cream, potatoes, stock and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender. Serve with basmati rice, naan and top with chopped baby spinach.
Brands and product used
- TCC - Coconut Cream