300 g baby potatoes 
3 Tbsp Butter 
2 Tbsp Flour
1 medium Onion, chopped 
2 Tbsp Curry paste
1 Tbsp crushed Garlic 
1 Tbsp grated Ginger 
2 Tbsp Seven Colours Grill Seasoning™ 
2 Tbsp Turmeric 
½ cup Vegetable stock
1 can Chickpeas, drained
Stem of fresh Curry leaves
1 Tbsp Italian dried mixed herbs


Rinse, cut in half and boil the potatoes in salted water. Set aside once cooked. In a large pot, melt the butter, then add the flour and stir quickly to prevent lumps. Add the onion and cook until translucent. Add the curry paste, garlic and ginger and stir to combine. Stir in the Seven Colours Grill Seasoning™ and turmeric, then pour in the stock. Add the cooked potatoes and chickpeas and stir until well combined. Reduce the heat and allow to simmer for 5 minutes.
Tip: Cook the potatoes with their skins on.