At least once a week I have a vegetarian meal. Apart from it being a good way to have my 'five-a-day' and eat healthily, I enjoy meat-free food. However, I am quite fussy about vegetables - I will not eat cauliflower under any circumstances - so it is also a good way of trying out new ingredients. This easy to make curry is one of my favourites. It will serve 2 but I like to keep half for the next day and eat it in pitta bread or a chapati wrap.
1 small onion, quartered
1 clove of garlic
1 large red chilli, deseeded and halved
2cm piece of fresh root ginger, peeled
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
1 tbsp vegetable oil
175g potatoes, cubed and parboiled
200g tinned chickpeas, drained
400ml vegetable stock
1 small green pepper, deseeded and cut into squares
salt and freshly ground black pepper to taste
handful of fresh chopped coriander leaves to garnish
1. Put the onion, garlic, chilli, ginger and spices into a food processor and whizz to a fine paste.
2. Heat the oil in a wok and fry the paste for 2 minutes, stirring constantly to bring out the flavour of the spices. Add the potatoes, chickpeas and stock. Mix well and bring to the boil. Cover and simmer for 15 minutes.
3. Add the green peppers and cook, uncovered, for a further 10 minutes, until the vegetables are tender.
4. Sprinkle the chopped coriander leaves over the top.
5. Serve with Basmati rice and naan bread.