Chickpea Curry served on Pappadums

  • Servings: 8

Ingredients:






2

tablespoons

peanut oil






2

teaspoons
yellow
mustard seeds






420

g

can

chickpeas
,
drained
, rinsed





1

cup

sweet potato
,

1

cm
cubed





1

cup

potato
,

1

cm
cubed





100

ml

coconut milk






250

ml

vegetable stock






1
birds eye
chilli
, thinly
sliced





2

teaspoons

salt





1

packet
pappadums (

approx


30
)





½

cup

mango

chutney (
thick
)





1

bunch

coriander
, thoroughly washed
Curry Paste:




1

small
brown
onion
, diced





2

cloves

garlic
, minced





2

cm

piece

ginger
, peeled





1

teaspoon

coriander seeds






1

teaspoon

cumin seeds






1

teaspoon

ground

turmeric






½

teaspoon

garam masala






2

tbsp

peanut oil






1

tbsp

water






50

g

almond meal