Potato and Chickpea Curry

Instructions

1. 1

   Peel and dice the boiled potatoes into bite-sized pieces.

2. 2

   Drain and rinse the chickpeas from the can.

3. 3

   In a large pan, heat a little oil over medium heat.

4. 4

   Add the curry powder to the pan and stir for about 1 minute until fragrant.

5. 5

   Add the diced tomatoes to the pan and cook for 2-3 minutes.

6. 6

   Stir in the coconut milk and bring to a gentle simmer.

7. 7

   Add the diced potatoes and chickpeas to the pan, stirring to combine.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Let the curry simmer for about 10-15 minutes, allowing the flavors to meld together.

10. 10

    Serve hot with rice or naan bread.