Potato and Chickpea Curry
2 tbsp olive oil
1 onion, thinly sliced
450g/1lb new potatoes, cut into large dice
1 tbsp curry paste
1 x 400g/14oz can chickpeas (garbanzos), drained and rinsed
2 carrots, sliced
250ml/9fl oz/1 cup hot vegetable stock
salt and ground black pepper
2 tbsp hot mango chutney
4 tbsp Greek yogurt
1 Heat the oil in a large frying pan over a low heat. Add the onions and potatoes and fry gently for 10 minutes until the onion is softened and the potatoes are tender and golden brown. Stir in the curry paste and cook for 1 minute.
2 Add the chickpeas, carrots and hot stock. Season with salt and pepper, then cook gently for 15–20 minutes, until all the vegetables are tender. Season with salt and pepper.
3 Mix the mango chutney and yogurt in a bowl.
4 Serve the curry topped with the mango yogurt with some boiled rice.