1 tin of chick peas
2 medium mushrooms
1 medium potatoe
1 small onion
1 clove garlic
1 medium carrot
1tsp curry powder
1 tsp stock powder
vegetable oil
This curry is quick to prepare rather than quick too cook (but also quick to eat!!).
Heat the vegetable oil in the bottom of a saucepan then fry the chopped mushrooms, onion and pepper. After 5 minutes add the chopped potato and drained tin of chick peas. Add the curry powder and stock powder and mix well until evenly distributed among the food. Then add a small amount of water (about half the height of the vegetable) and simmer for 10 minutes or until the potatoes are soft.
Serve with rice or Naan bread.
