New Potatoes and Chickpea Soft Curry Bowl

New Potatoes and Chickpea Soft Curry Bowl

When I was walking through my local village a lady was selling the first new potatoes of the season and of course, they are delicious just with butter and fresh herbs, so I bought some, and like all things fresh they tend to lose their freshness after a few days. 

I decided to make a really quick meal bowl using the slightly older new potatoes, its easy when you keep a few tins in the cupboard of different beans. I like to cook chickpeas from scratch but it can take ages and one of the biggest complaints about cooking with large beans like chickpeas and kidney beans is the soaking and long cooking time, so keep a couple of tins in your cupboard and you are always set to go with a good veggie option to healthy proteins.

This is my quick go-to mild curry bowl, you can always adapt it to add more spices, but as a Pitta, I like to keep my spices reduced.

Ingredients

• 6 New Potatoes scrubbed, cooked and chopped, keeping them nice a firm, no need to peel them 
• Half of an onion chopped small
• 4 Cherry tomatoes chopped small
• 1 A teaspoon of red miso paste ( this is another staple I always have in my cupboard, it lasts forever)
• A quarter of a teaspoon of turmeric powder, coriander powder, cumin powder, ginger powder, cardamom powder, black pepper I like to grind them from seed myself, but you can use ready powdered spices.
• 3 Cloves
• I Tablespoon of ghee
• 1 tin of chickpeas drained
• Bunch of chopped fresh coriander leaves
• Half of a lemon

1 also added some leftover pieces of cauliflower 

Directions

Heat the ghee in a heavy pan and add all the spices and cook for a few minutes until fragrant. Add the potato chunks and onions and fry them in the spices for a few minutes add a little more ghee if it's too dry.

Mix the miso paste with a little warm water to make it smooth and add it to the pan

Add the chickpeas and cook for a few more minutes add the chopped tomatoes and just cover with water and bring to the boil and then reduce to simmering for about 10 mins or so, until the water has reduced. Taste for seasoning.

Add the coriander leaves right at the end and serve in bowls with a bed of basmati rice or with flatbread.

Squeeze some of the lemon juice over the top

Add a slice of lemon 

Enjoy xx