Coconut milk is not traditional in this chickpea and potato curry but it adds a great finishing touch. I like starchy Sebago potatoes for this because they absorb flavour better.
2 tbsp curry powder
2 tsp dried thyme leaves
1½ tsp garam masala (or substitute ground allspice)
1½ tsp paprika
1 tsp ground white pepper (or use ½ tsp black pepper)
1 tsp ground cumin
¾ tsp ground cayenne pepper
½ tsp ground coriander
3 tbsp ghee or vegetable oil
1 large brown onion, diced
2 large garlic cloves, finely chopped
2 x 400g cans chickpeas, drained
400g can crushed tomatoes
250g potatoes, peeled, cut into 1.5cm cubes
500ml (2 cups) vegetable or chicken salt-reduced stock
¾ tsp salt, plus more to taste
85ml (⅓ cup) coconut milk, plus more for drizzling (optional)
steamed basmati rice
¼ red onion, finely sliced
½ cup spring onion stems, finely sliced (optional)
1. Melt ghee or heat oil in a heavy-based pot over medium-high heat. Add onion and garlic and cook for 3 minutes until onion is translucent.
2. Add spices and cook for 1 minute, until fragrant. Add remaining curry ingredients except the coconut milk and stir together. Bring to a simmer, then reduce heat to medium-low. Simmer for 15 minutes (without a lid) until the potato is cooked and the sauce has thickened.
3. Stir in coconut milk. Taste and add more salt if needed (chickpea brands differ in saltiness, so always taste and adjust). Serve over steamed rice, drizzled with more coconut milk, topped with red onion and a sprinkle of spring onion, if using.