This is a standby meal for us when it looks like the cupboards are bare but for a couple of handfuls of new potatoes rolling about in the salad drawer and some fresh herbs.

We had this last week on our return from a sunny day at The Yorkshire Sculpture Park, hence the quick tray photo by the window as the sun went down. It’s good with mango chutney and a crunchy side like ‘instant pickled cucumber’ made with thinly sliced cukes, sugar, salt, chopped mint and white balsamic vinegar.

I’m posting this so that next time we want a quick curry I can make it myself without pestering Ed to ask what he did. He is very much a make-it-up-as-you-go-along type of cook…sometimes this necessitates me hovering behind him with a bottle of beer saying ‘Now what are you doing?’ and ‘What are you putting in next’.

I’m annoying like that.

Ed has created a repertoire of meals that have snappy names like ‘that thing with chorizo and potatoes, or ‘the spicy soup with the beans in’ so I am trying to record them when I can for future mental-blanks at dinner time.

Oh, would you look at that, this one’s vegetarian too.

Ed’s Chickpea & Potato Curry

• A little sunflower oil
• 1 large onion – finely chopped
• 2 cloves of garlic – sliced
• 1 tsp fresh or bottled ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground garam masala
• black pepper
• 2 red chillies – sliced and deseeded
• 1 tin chick peas – rinsed and drained
• around a cereal bowl full of peeled sliced or cubed new potatoes (the smaller/thinner they are the quicker it cooks!)
• 1 tin plum tomatoes
• 1 stock cube dissolved in 500ml of hot water
• roughly chopped fresh coriander

If you are in a rush you can par-boil the potatoes in water whilst you prep the other things a they can cook slowly in the stock
Heat the sunflower oil, add the chopped onions, cook gently to soften then add the garlic
Add the spices: ginger, cumin, coriander, garam masala and some freshly ground pepper
Cook for 2 minutes then add the chickpeas and potatoes
Continue to cook until warmed through well and the spices coat the potatoes
Add the tomatoes and stock
Cook for 20-30 minutes until the potatoes are cooked
Check for seasoning/spice and add more if needed and add more water if it gets dry
Serve sprinkled with plenty of fresh coriander, pickles, chutneys and rice.

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