Chick Pea and Potato Curry for under 3

• 1 kg (2.2lbs) potatoes peeled and cut into big dice
• 1 tin chick peas
• 1 tin coconut milk
• 1 2.5cm lump of fresh ginger grated finely
• 2 medium onions sliced finely
• 2 cloves garlic sliced finely
• 3 tsp curry powder or garam marsala
• 2 tsp turmeric
• 1 1/2 a lemon
• 2 tsp oil

1. Put a large heavy-based saucepan over medium heat and fry onions until just starting to brown.
2. Meanwhile, parboil the potatoes for about 6 minutes - they must not be fully cooked and falling to bits!
3. Drain, reserving some of their liquid.
4. Add the garlic and ginger to the onion pan and cook for one minute.
5. Add the powdered spices and cook briefly, stirring to mix them in.
6. Pour in the coconut milk and stir to mix, then simmer gently.
7. Add the parboiled potatoes and stir gently to coat in coconut and spices.
8. Drain and rinse the tinned chick peas, and add them.
9. Cook at a gentle bubbling heat.
10. If the sauce begins to look a bit dry, add a few spoonfuls of reserved potato water.
11. When the potatoes are cooked through, check and correct the seasoning - it will need salt - and sharpen with the juice of the 1/2 lemon.

potatoes, chick peas, coconut milk, lump of fresh ginger, onions, garlic, curry, turmeric, lemon, oil

Taken from www.lovefood.com/guide/recipes/14051/chick-pea-and-potato-curry-for-under-3 (may not work)