Chickpea curry with potatoes and mushrooms

I love the differing textures in this curry, from the firmness of the mushrooms to the smoother bite of the potatoes, which when combined, make this a satisfying meal. An added bonus is that it’s packed full of goodness that will keep you feeling fuller for longer.

Serves 4–6

Ingredients

• 50g/1 3/4 oz Lucy Bee coconut oil
• 200g/7 oz onions, roughly chopped
• 2 garlic cloves, chopped
• 40g/1 1/2 oz fresh ginger, peeled and grated
• 2 tbsp curry powder (see book page 177 for homemade)
• 1 tsp ground coriander
• ½ tsp cinnamon powder
• 1 tsp turmeric powder
• 340g/12 oz potatoes, peeled and chopped into cubes
• 250g/8 3/4 oz chestnut mushrooms, washed and cut into quarters
• 1 x 400g tin/1 3/4 cups chickpeas (garbanzo beans), drained and rinsed
• 500ml/2 cups plus 1 tbsp vegetable stock (see book page 176 for homemade)
• Handful of coriander (cilantro), roughly chopped
• Himalayan salt

Method

1. Heat the coconut oil in a wide frying pan, add the onions, garlic and ginger and sauté for a few minutes until the onions are soft. Stir in the spices, then add the potatoes, mushrooms, chickpeas (garbanzo beans) and stock. Stir everything together, then bring to the boil, cover and reduce to a simmer for 15 minutes.

2. Remove the lid, increase the heat and continue to simmer for a further 10–15 minutes, until the liquid is reduced to a nice, thick sauce and the potatoes are cooked. Check for seasoning and add salt if needed. Stir in the chopped coriander (cilantro) and serve.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.