Peppery chickpea and potato curry

Serves: 3

Time to make: 25 mins

Ingredients

1 teaspoon black peppercorns
2 large cloves garlic, peeled
1 whole coriandercilantroX plant (including root), well washed, set aside 1-2 tablespoons chopped fresh coriandercilantroX
2 tablespoons canola oil
1 tablespoon curry powder
2 medium-sized potatoes, scrubbed, diced
300g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
2 medium-sized tomatoes, diced
¾ cup light coconut milk
½ cup hot water
1 tablespoon salt-reduced soy sauce
½ teaspoon sugar
salt, to taste

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Instructions

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1 Place peppercorns in a blender or mortar and pestle. Add garlic and coriander plant. Blend or pound to a paste. Add oil and mix well.

2 Transfer paste to a medium-sized non-stick pan and cook over a medium heat, stirring frequently, for 2-3 minutes or until fragrant. Stir in curry powder and cook for 1-2 more minutes.

3 Add potatoes, chickpeas and tomatoes. Stir so potatoes are coated with spice mixture then add coconut milk, water, soy sauce and sugar. Bring to the boil then reduce heat to a gentle simmer and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked through.

Step4 Season to taste then garnish with extra coriander and serve.

Variations

Make it gluten free: Use gluten-free soy sauce and check curry powder is gluten free.

Nutrition Info (per serve)

Calories 294 cal

Kilojoules 1230 kJ

Protein 13 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 6 g

Sodium 550 mg

Calcium 60 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.