Kitchen – Hob

Ingredients

• 1 tin chickpeas
• 1 tin baby potatoes
• 1 small tin coconut milk
• Peanut butter
• Curry powder
• Chili flakes or Tabasco sauce
• Garlic
• Peanut oil

Equipment

• Small sharp knife
• Tin opener
• Saucepan
• Wooden spoon

Method

Peel and chop garlic. Pour a tablespoon of olive oil into the pan and add garlic. Add to a medium heat.

Open and drain the potatoes – halve or quarter if required. Add to pan. Open and drain chickpeas and add to pan, stir thoroughly. Add in coconut milk, a heaped teaspoon of peanut butter, curry powder and chili. Add water if additional liquid is required. Stir thoroughly and cover until it reaches a rolling boil then reduce heat and simmer for 10 to 15 mins.

Serve

Serve with plain boiled or steamed rice in a bowl.

Add sides of chutney and plain Greek yoghurt.

Add flat bread.