Potato Curry

potato curry

 

2 onions
1 clove garlic
2cm ginger
1 leek
1/4 tsp chilli flakes
1 Tbs mild curry powder
1 tsp ground cumin
1 Tbs black mustard seeds
1 large veggie stock cube
1 cup tinned tomatoes
2 cups water
1 Tbs lemon juice
1kg potatoes
2 large zucchini
EITHER 4-6 organic chicken drumsticks OR 2 cans of chickpeas (drained)

Brown the onion, leek, garlic and ginger in olive oil (all chopped finely). Add the spices and cook for approx 60sec. Add tinned tomatoes, water, lemon juice and stock cube. Chop zucchini and potato into cubes and add. Add skinless chicken drumsticks (or chickpeas). Simmer for at least an hour or until potato is soft.