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Leek, carrot and chickpea curry

INGREDIENTS (Serves 4)

2 tbsps oil

350g leeks, trimmed, halved lengthways and cut into 1cm slices

1 garlic clove, crushed

1tsp root ginger, grated

1-2 level tbsp. curry powder

½ tsp crushed chillies, crushed

200g carrots cut into matchsticks

1 baking potato, peeled and cubed

2 tbsps tomato puree

400g chickpeas, cooked and drained

400 g coconut milk

Fresh coriander to serve

DIRECTIONS

1. Heat oil in a large pan and cook the leeks, garlic and ginger over a low heat for 5 mins. Add curry powder and cook stirring for another minute.
2. Add 300ml water, the chillies, carrots, potato and the tomato puree. Cover and simmer for 10 mins.
3. Add the chick peas and coconut milk, simmer uncovered for 10 mins.
4. Sprinkle with coriander and serve with rice.