4 cloves of garlic
1 thumb-sized piece of ginger
2 yellow capsicum
1 cube chicken stock
1-2 fresh red chillies
1 teaspoon runny honey
1 level teaspoon ground turmeric
2 teaspoons curry powder
6 Large Potatoes, diced into chunks
1 x 400g tin of chickpeas
1 teaspoon tomato purée
fat-free natural yoghurt,to serve
Peel the onions, garlic and ginger and deseed the capsicums. Put 1 onion, 1 capsicum, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), honey and spices, then blitz to a paste.
Roughly chop the remaining onion and pepper and add to a large deep frying pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in 500ml of boiling water. Drain the chickpeas and a pinch of salt and pepper, then stir well. Add the potatoes to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens. Serve with a dollop of natural yoghurt.