Chickpea and Potato Curry

Friends of mine made and shared this recipe with me after I raved about it.

It's a simple, tasty curry that's easy to make, especially if you have kitchen help.

The kids loved it served over rice.

Chickpea and Potato Curry

(adapted from Lubbes' recipe)

1 Tbsp olive oil

2 onions, diced

2 Tbsp fresh ginger, minced or grated

2 Tbsp curry paste

1-2 tsp curry powder

pinch of red pepper flakes (optional)

1 lb ground chicken

1 lb potatoes, peeled and diced

1 can chickpeas, drained and rinsed

1 Tbsp soy sauce

1 C frozen peas

Mango Chutney, for serving (optional)

In a large Dutch oven, heat oil over medium heat and cook onions, 10 mins.

Add ginger, cook a minute or two.

Add ground chicken, cook until no longer pink.

Add curry paste, curry powder, RP Flakes (if using), potatoes, chickpeas and soy sauce.

Pour 1 Cup of water in and cover. 

Reduce heat and simmer until potatoes are very soft, around 15 minutes.

Stir in peas and cook 5 more mins.

Serve over rice with mango chutney.