Chickpea Curry

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 potatoes, peeled and chopped into ½ inch dice
• Salt and pepper
• 1 small yellow onion, chopped
• 1 leek, cut in half and into half moons
• 1 to 2 fresh red or green chili peppers, seeded and finely chopped
• 1-inch fresh ginger, grated
• 3 cloves garlic, minced
• One 15-ounce can chickpeas, drained
• 2 ½ tablespoons curry powder
• A handful fresh curry leaves
• 1 ½ cups vegetable or chicken broth
• 2 Tbsp mango chutney
• Cilantro, to serve

Directions:

1. Heat a nonstick skillet over medium-high heat. Add oil and melt butter into oil, add potatoes and season with salt and pepper. Cook to lightly brown stirring occasionally 4-5 minutes, flip and repeat.

2. Add onions and leeks, stir, then lower heat to medium and cook for a minute. Add chili peppers, stir and cook for another minute. Add ginger, chickpeas, garlic, and curry powder, stir and cook 1-2 minutes to toast, add broth and curry leaves. Cook 5 minutes, then stir in the chutney. Garnish with a cilantro and serve.