Last week’s recipe for salted lassi had me reaching for the folder marked nice ‘n’ spicy and I’ve been on something of a curry binge ever since. This recipe has to be one of my all time favourites. It’s mild, but there’s nothing to stop you adding a couple of sliced green chillies to heat things up a bit.

This recipe will serve four people and tastes even better the day after cooking. It keeps well in the fridge or freezer and makes a great lunch.

Ingredients

275 grams of potatoes, cut into small cubes

250ml of hot water

1 can of chickpeas

250 ml of canned coconut milk

1 tsp salt

1 tbsp oil

4 garlic cloves, finely chopped or crushed

2 tsp ground coriander

½ tsp turmeric

1 tsp chilli powder

Juice of half a lemon

Chappatis, roti or other Indian bread

Method

Put the potatoes in a saucepan and pour in the hot water. Bring to the boil and cook until the potatoes are al dente. This should take about five minutes.

Drain, wash and add the chickpeas, cooking for a further three or four minutes. Add the coconut milk and salt, and simmer gently.

While the mixture simmers, heat the oil in a frying pan and add the garlic with sliced fresh chillies if you prefer it hot. When the aroma starts to come through, add the turmeric and chilli powder. Cook for around half a minute.

Mix the oil, spices and garlic into the chickpea and potato mixture, add the lemon juice and serve straight away with warm Indian bread.

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