Chickpea Curry

Ingredients

• 1/2 tin chopped tinned tomatoes
• 1 tbsp mango chutney
• 8 g tomato puree double concentrated
• 30 g soya natural yogurt
• 20 g baby new potatoes
• 3 g chilli
• 120 g chickpeas in water
• 1 tsp coriander seasoning
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 tbsp tumeric
• 1/2 medium white onion
• 1 cup spinach

Directions

1. Dice the onions and put them in a pan to sweat along with the chilli and garlic. Let these sweat on low heat for 10-15 minutes.
2. After the onions have sweated, add one teaspoon of tomato puree and add all seasoning spices (coriander, garam masala etc..) and let sweat for a further 3 minutes on low heat.
3. Add the drained chickpeas and diced baby potatoes (pre-softened in a pan of hot water while the onions are sweating) and mix. Once mixed add half a tin of chopped tomatoes.
4. Let simmer on low heat for 20 minutes to reduce the chopped tomatoes down. Once reduced enough, add a tablespoon of plain soya yogurt and a teaspoon of mango chutney and stir through.
5. Serve while hot, you can also add rice/chapatis/naan on the side.