• 1 tsp black peppercorns
• 2 large cloves of garlic
• 2-3 tbsp chopped coriander leaves
• 1 tbsp oil
• 1 tbsp mild curry (or to taste)
• 300-500g potatoes scrubbed and diced
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• ¾ cup light coconut milk
• ½ c hot water
• 1 tbsp soy sauce
• ½ tsp sugar
• salt to taste
• (I also like to add in some chopped zucchinis and cauliflower)

Measure the peppercorns into a grinder or mortar and pestle, add the garlic and coriander and grind to a paste. Add the oil and mix well.
Transfer the paste to a large frypan and cook over medium heat for 2-3 mins until fragrant. Stir in the curry powder and cook a further 1-2 mins.
Add the prepared potatoes and tomatoes. Stir and coat with the spice mixture, then add the coconut milk, water, soy sauce and sugar. Bring to the boil. Reduce the heat and simmer until the potato is almost cooked then add the chick peas and any extra vegetables that you wish to add.
Enjoy with some rice or naan bread (or both)