Potato and Chickpea Curry
1 large white onion, diced
2 large garlic cloves, minced
2 tbsp curry powder
1 tsp All Spice powder
1 tsp Nutmeg powder
1½ tsp smoked paprika (or normal)
1 tsp cumin powder
¾ tsp cayenne pepper
4 large potatoes cut into cubes
400g of chickpeas, drained
400g canned diced tomatoes
500 ml vegetable/chicken stock
Heat oil in a large pot or very deep pan over medium high heat.
Add the Flavour Base ingredients and cook for 2 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add chickpeas, tomatoes and chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste & Serve with rice.