Kumara & Chickpea Curry

This Recipe Uses:

Serves 10

Ingredients:

• 300g Barker’s Professional Butter Chicken Paste

• 1 onion, finely diced

• 1kg chunky, diced mix of kumara, pumpkin and potato

• 400g can chopped tomatoes

• 400g can coconut cream

• 400g can chickpeas (rinsed and drained)

• 1 cup sliced green beans

• to garnish fresh coriander

Method:

1. In a heavy pan sweat the diced onion in oil.

2. Add the Barker’s Professional Butter Chicken Paste and continue cooking gently until fragrant.

3. Add the kumara mix and combine with the paste.

4. Add the tomatoes and coconut cream.  Cook on a gentle heat until the vegetables are just done.

5. Add the drained chickpeas and beans.  Simmer for a further ten minutes so the vegetables start to thicken the sauce.

6. Serve with steamed basmati rice and warm naan bread.