This is my go to curry, a no fuss, no hassle, low key, one pot wonder that always goes down a treat!
I like to serve it with chickpea flatbreads too because I love carbs!!!!!!!
-3 cloves garlic
-2 tsp fresh ginger peeled
-1-2 tsp fresh red chilli
-1 tbsp olive oil
-pinch himalayan salt
-4 heaped teaspoons madras curry powder
-4 medium sized potatoes chopped into chunks
-1 tin chickpeas
-4 bay leaves
-2 vegetable stock cubes dissolved in 400ml hot water
-1 tsp maple syrup
-1 tin chopped tomatoes
-2 tbsp tomato puree
-2 handfuls spinach
-1 mug rice
– veg to add to rice (optional)- I used broccoli
For the chickpea flatbread:
-1/2 cup garam flour
-1/2 cup water
-1 tbsp chopped coriander leaves
-1 clove garlic crushed
-1 tsp crushed chilli flakes
for the curry….
-Cut the potatoes into cubes, around 1cm x 1cm and boil until just soft.
-At the same time boil a mug full of rice in 2 mugs of water until soft.
*optional- boil some broccoli or other mixed veg to stir into the rice*
-Using a hand blender, blend together the onion, garlic, chilli, ginger, olive oil and curry powder to make a paste.
-Fry this paste on a medium heat in a large non- stick frying pan. Stir to ensure the paste doesn’t catch and burn, do this for 5 minutes.
-Drain the chickpeas and add them to the pan. Add the potatoes and all the other ingredients except the spinach.
-Bring curry to the boil and then simmer until sauce is thick. Add the spinach.
for the chickpea flatbread…
-Sieve the chickpea flour and salt into a bowl.
-Add the water and whisk to ensure any lumps are removed. Add the garlic, coriander and chill and stir.
-Lightly heat and oil a small nonstick frying pan.
-Pour the batter into the pan and fry for 4 minutes on each side (or until golden), flipping with a spatula.
Get eating people!