Your easy fakeaway recipe that’ll soon be your go to on a Friday night!
In a large pan, heat the oil, saute the onions then add the garlic and saute.
Tip in the curry powder, paprika, cayenne, cumin, allspice, ginger, salt and pepper and heat until aromatic.
Tip in the potatoes and chickpeas, stir, pour in the vegetable stock, lemon and tomatoes and combine. Pour in the coconut milk, stir, increase the heat to a simmer, reduce the heat and cook for 20 minutes or until the potatoes are tender.
In a saucepan, melt the butter, add the onion, cinnamon, cardamom pods, cloves, turmeric, salt and bay leaves. Cover and cook on a low heat until the onions soften (don't forget to stir occasionally!)
Add the rice to the pan, stir to coat the rice in the spices and pour the boiling water on top. Bring to the boil, cover, reduce the heat and cook until all the water is absorbed. Turn the heat off and leave with the lid on for 5 minutes. Serve with potato curry and enjoy!