Chickpea and Potato Curry

A basic curry with a versatile finish, serve with naan bread or rice or both even!

1 can coconut milk
1 can chickpea drained
1 potato diced
black peppercorn ground 1 tblsp
ground coriander
2 cloves garlic
1 shallot
1 tblsp turmeric
pinch garam masala

Make a paste out of the ground coriander, black peppercorn, garlic cloves and shallot. Fry gently over a medium heat in a frying pan with ghee. Add the coconut milk and diced potato and chickpea. If you like you can par boil the potato beforehand so it cooks quicker. Add the garam masala and turmeric and cook for about twenty five minutes. Serve with rice. And enjoy.