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

50g/1¾ oz Lucy Bee coconut oil

200g/7 oz onions, roughly chopped

2 garlic cloves, chopped

40g/1½ oz fresh ginger, peeled and grated

2 tbsp curry powder (for homemade)

1 tsp ground coriander

½ tsp Lucy Bee cinnamon powder

1 tsp Lucy Bee turmeric powder

340g/12 oz potatoes, peeled and chopped into cubes

250g/8¾ oz chestnut mushrooms, washed and cut into quarters

1 x 400g tin/1¾ cups chickpeas (garbanzo beans), drained and rinsed

500ml/2 cups plus 1 tbsp vegetable stock (for homemade)

Handful of coriander (cilantro), roughly chopped

Lucy Bee Himalayan salt

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.

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.