Potato curry

Ingredients

2 tbsp sunflower oil

1 onion, chopped

2 cloves garlic, chopped

1 tbsp curry powder

1 tsp chilli powder

550g new potatoes, washed & chopped

1 tin coconut milk (400ml)

1 tin chopped tomatoes

1 tin cooked chickpeas

125g runner beans, chopped

1 tsp salt

Directions

1. In a large saucepan, heat the oil and then gently fry the onion & garlic until soft.
2. Add the curry & chilli powders and stir.
3. Add the potatoes and stir to coat in the spice mixture. Cook for 1-2 mins.
4. Add the remaining ingredients, bring to the boil, and simmer until the potatoes are soft (no more than 15 mins).
5. Adjust seasoning & spices to taste. I ate this on its own, but it would go well with rice or chappatis.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)