Chickpea curry

INGREDIENTS:
1 tbsp oil 1 large onion 450g potatoes, finely diced 300g carrots finely diced 2 garlic cloves crushed 2 tbsp mild curry paste 4cm grated ginger 400g tin tomatoes 410g tin chick peas 150ml vegie stock (stock cube+150ml water) Raita ¼ cucumber, diced 2 tbsp mint 140g naturel yogurt

INSTRUCTIONS:

Fry the onions, potatoes, carrots and garlic in pan till golden.

Stir in curry paste, ginger, tomatoes, chick peas and stock and seasoning well, bring to boil. Cover and simmer for 10 mins.

Meanwhile make the raita.

Mix cucumber with the mint and yogurt and season to taste.

Chill till ready to serve.

Serve curry with naan bread and raita

For a spicier curry, use extra chilli powder or a hot curry paste.

Recipe from: Sophie
Date entered: 2/2/2006
Sophie's comments:
Category: Main Meals