Potato and chickpea curry

Serves 4-6

Ingredients:

30ml canola oil

1 large onion, diced

10ml minced garlic

500ml diced potatoes

1/2 jalapeno, minced

2 x 398ml tins chickpeas, drained and rinsed

15ml curry powder

1.25ml nutmeg

1.25ml allspice

5ml paprika

5ml cumin

15ml tomato paste

750ml water

30ml greek yogurt

60ml chopped fresh cilantro

Directions:

Heat oil in pan; sauté onions till cooked and just beginning to caramelize Add garlic, sauté 2-3 minutes or till soft Add remaining ingredients (except yogurt and cilantro) and bring to a simmer Cover with lid and simmer till potatoes cooked Remove lid, turn off heat, and stir in yogurt and cilantro Serve over rice