Sarah's first post

Looks like I've got some catching up to do!
Below is a recipe for a potato and chickpea curry served over rice:

Ingredients

• 1.5 cups vegetable broth
• 0.5 cups water
• One can chickpeas
• One can chopped tomatoes (preferably chilli flavoured)
• 2-3 medium potatoes, diced
• 1 small onion, diced
• 1 Tbsp cooking oil e.g., rice bran
• 1 tsp ginger
• 0.5 tsp cumin
• 0.5 tsp coriander
• salt and pepper to taste

Method

1 Precook potatoes (by boiling/baking/etc) until they start to soften.
2 Heat the oil over medium-high heat and sauté the onions and ginger until the onion begins to brown, about 3-4 minutes.
3 Add the remaining ingredients, stir to mix and simmer vigorously for about 35 minutes, or until the potatoes are tender.
4 Serve the curry in bowls over rice.

Bon appetit!
Sarah xo