Sweet Potato Chickpea Curry

Ingredients

• 1 lb potatoes
• 1 lb sweet potatoes
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground cumin
• 2 tsp chilli powder
• 1 tsp ginger
• 2 garlic cloves (crushed)
• 300 ml vegetable stock
• 400 g can of chopped tomatoes
• 400 g can of chickpeas
• 2 tbsp coriander leaf

Instructions

1. Peel and chop the potatoes into cubes.
2. Heat 1tbsp of vegetable oil in a large pan and add in the mustard seeds. When they begin to pop, the oil is hot enough, add in the rest of the spices and cook for 1 minute.
3. Add the potatoes and coat them in the spices, then add the vegetable stock and tomatoes.
4. Cover and simmer for 15 minutes or until the potatoes are soft.
5. Add the chickpeas and coriander.
6. Cook uncovered for a further 5 to 10 minutes.
7. Serve with naan bread and rice.

Notes