Peppery chickpea and potato curry

Instructions

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.