Easy Chickpea & Potato Curry

Health Highlights

Ingredients

3 tbsp	Vegetable oil (any cooking oil)
1 large	White onion (diced, any colour onion works here)
2 clove(s)	Garlic (minced)
2 tbsp	Curry powder (Note 5)
1 tsp	Chinese five-spice powder
1 tsp	Nutmeg, ground (or 1/2 tsp freshly grated (Note 1))
1 1/2 tsp	Paprika, smoked (can substitute with sweet or ordinary paprika)
2 tsp, leaves	Thyme, dried (or 3 tsp fresh thyme leaves)
1 tsp	Cumin
3/4 tsp	Cayenne pepper
1 tsp	White pepper (tsp; ((or 1/2 tsp black pepper)))
1 1/2 cup	Potato (cut into 1.2cm / 1/2" cubes)
2 can (15oz)	Chickpeas, canned, drained
400 gm	Diced tomatoes, canned (Note 3)
2 cup	Vegetable stock/broth (or chicken broth/stock)
2 green onion (stem)	Green onion (or shallot stems, sliced (green and white part))
2 tbsp	Parsley, fresh (finely chopped finely; plus more for garnish (Note 4))
1 pinch	Salt

Heat oil in a large pot or very deep skillet over medium-high heat.
Add the Flavour Base ingredients and cook for 3 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 the chickpeas, tomatoes, and vegetable or 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, stir through scallions/shallots and parsley.
Serve with rice.

Calories 443

Calories from fat 166

Calories from saturated fat 19.1

Total Fat 18.4 g

Saturated Fat 2.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 10.4 g

Monounsaturated Fat 9.7 g

Cholesterol 0

Sodium 886 mg

Potassium 863 mg

Total Carbohydrate 61 g

Dietary Fiber 20.4 g

Sugars 12.6 g

Protein 18.3 g

Meat Alternative	1.2
Vegetables	3.7