New Potato and Chick Pea Curry 
serves 2 - 3
Dried chick peas have a pleasing nutty texture but if you don’t want to bother with the soaking of pulses use a 400g tin of chick peas. Skip stage 1 and add the drained and rinsed chick peas at stage 3.
100g chick peas, soaked overnight
2 teaspoons oil for frying
1 teaspoon black or yellow mustard seeds
I medium onion, chopped
1 – 2 green chillies, de seeded and chopped
½ teaspoon each of ground coriander, turmeric and paprika
300ml/1/2 pint chicken or vegetable stock
1 x 220 g tin chopped tomatoes
300g baby new potatoes
salt and freshly ground black pepper
a large handful of fresh spinach
fresh coriander
a walnut sized piece of fresh ginger, peeled and grated
- Put the chick peas into a pan and cover with water. Bring to the boil and simmer.
- Heat the oil in a frying pan and fry the seeds until they begin to pop. Add the onion and fry until soft.
- Stir in the garlic and chilli and fry for 2-3 minutes. Stir in the ground spices and fry for another minute. Add the stock and tomatoes and bring to the boil. Drain and add the chick peas. Simmer for 20 minutes.
- Check that the potatoes are even sized. Add them to the pan and simmer for another 20 minutes,
- 5. Stir in the spinach and cook briefly. Add the coriander and ginger. Stir and serve straight away.
