Name: Quick and easy chickpea and potato curry
Total time: 1800 s
Yield: 2
Ingredients: 2 tablespoon tikka paste; 1 pack new potato; 1 tin chopped tomatoes; 1 tin chickpeas; 1 tin coconut cream; 3 handful baby spinach; 1 handful coriander

Step 1

Heat a large saucepan with 1 tsp vegetable oil.

Step 2

Fry the tikka paste (30 g) for a minute, then add the chopped tomatoes (1 tin) , new potato halves (1 pack) , chickpeas (1 tin) and coconut cream (1 tin) (reserve enough to drizzle over at the end).

Step 3

Cook for around 25 minutes until the potatoes are soft. Add the baby spinach (3 handfuls) .

Step 4

Finish with a drizzle of coconut cream to serve, along with some fresh coriander (1 handful) .

Quick and easy chickpea and potato curry

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