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Chickpea And Potato Curry

The very first meal you made me cook in our Headingley flat in JHB. I picked out all the chopped onion, but it was delicious

Prep
Cook
Serves 4people
Ingredients
50
gr Butter
1
onion
2
garlic cloves
5/2
cm fresh ginger
2
tbsp hot curry powder
1
tsp ground coriander
1
tsp ground cinnamon
375
gr potatoes
1
can Chickpeas
50
gr Cashew nuts
125
ml Greek yoghurt
fresh coriander
Directions
1.
Melt the butter and fry the onion (chopped), garlic and ginger for 5 minutes
2.
Add the curry powder, coriander, cinnamon and potatoes, stir, then add the chickpeas, salt and pepper and enough water to cover them. Bring to the boil, cover and simmer for 15 minutes
3.
Roast cashews
4.
Stir in the cashews, yoghurt and coriander.
5.
Heat through without boiling and serve with aromatic rice

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