Yellow Chickpea Curry

For the curry base

• 2 scoop (60g) Bulk Nutrients Hydrolysed Collagen Peptides in Raw
• 1 small jar yellow curry paste
• 2 cloves of crushed garlic
• 1 red capsicum - diced
• 1 brown onion - diced
• 1 can of chickpeas
• 1 can of coconut milk
• 1 stock cube dissolved in 1 cup water
• 4 potatoes - roughly chopped
• 300g spinach

Serving suggestions (optional)

• Coriander
• Yogurt
• Toasted cashew nuts
• Rice

1. Step 1: Bring a frying pan to a medium-high heat and add olive or coconut oil.
2. Step 2: Add garlic and onion and sauté until fragrant.
3. Step 3: Add the yellow curry paste and cook for 1-2 minutes.
4. Step 4: Add capsicum and potatoes and toss for 1 minute to coat with paste.
5. Step 5: Add stock, chickpeas, coconut milk and water. Simmer for 20-30 minutes or until potatoes are cooked. In the meantime, prepare the rice to serve.
6. Step 6: Once potatoes are cooked through, add spinach and allow to wilt.
7. Step 7: In a separate cup, dissolve Hydrolysed Collagen Peptides in 1/3 cup of water. Pour into curry and stir.
8. Step 8: If too runny, take 1/4 cup of mixture out and stir in 2 teaspoons of cornflour. Add cornflour mixture back in and mix. This will thicken the curry base.
9. Step 9: Serve with rice, coriander, extra chili, yogurt and cashew nuts.
10. Step 10: Can be frozen for up to three months or stored in the fridge for five days.