This is an adjustment of Jack Monroe's Peach Chickpea Curry.

It adds some potato (not only do I like curried potato, but I fine I need the bulk) as well as increasing the spice. To offset the increased spice, some raisins are added to contribue sweetness (plus they absorb curry juice for a delicious taste).

It's easy to cook, and doesn't require too much effort.

If you keep a little back when serving, then the next night you can re-heat, mix into pasta and serve with chopped sausages.

Read more…