Potato, Chickpea and Sweetcorn Curry

Today’s curry had a really Moroccan feel to it. It was the combination of the spices, vegetables and couscous that did it!

My inspiration was drawn from vegan.co.uk‘s recipe for Potato and Pea Curry which can be found here.

I changed things around a bit because of the ingredients I had at home, but also because coconut milk and I don’t get on unfortunately!

You will need:

8-10 new potatoes (cooked)
1 large onion
2 cloves garlic
1/2 inch piece fresh ginger finely chopped
1 cup sweetcorn
1 tin chopped tomatoes
1 tin drained chickpeas
1/2 cup raisins
1 teaspoon cumin
1 teaspoon medium curry powder
1 teaspoon ground cayenne
Pinch of salt
1 cup rice milk

Start by frying the onion, garlic and ginger in some hot oil until translucent. Add all the spices and salt and give a good stir. Then pour in the chopped tomatoes, chickpeas, sweetcorn, cooked potatoes and raisins. Finish by stirring in the rice milk. Simmer gently for about 15 minutes.

We served our curry with wholegrain couscous. I added a teaspoon of Bouillon stock to the couscous water which gave it a little background flavour.

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5 thoughts on “Potato, Chickpea and Sweetcorn Curry

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