Potato and chickpea curry

• 400 g potatoes
• 1 can of chickpeas
• 1 can of coconut milk (400 ml)
• 200 ml water Staple
• 1 onion
• 2 tsp curry powder
• 1 cube of vegetable stock
• oil and salt Staple

Method

1. Peel the potatoes and cut into small cubes, so they cook faster.
2. Chop the onion small and fry in oil, toast the curry powder briefly.
3. Add the potatoes, coconut milk, water and stock. Simmer with the lid on for 15 to 20 minutes.
4. Add the drained chickpeas, let them heat through for 5 minutes and add salt.