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Recipe Category: Vegetarian
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Ingredients
- 1/2 lb (225g) potatoes
- 15 oz (425g) can chickpeas in brine
- 5 tablespoon vegetable oil
- 1/2 pint (275ml or two cups) curry sauce (page 20)
- 2 teaspoon tomato puree
- 1 teaspoon salt
- 1 teaspoon ground cummin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- 1/2 teaspoon ambchoor (or 2 tablespoon lemon juice)
- 1/2 teaspoon dried fenugreek
- 2 teaspoon finely chopped green coriander
Method
- Boil or microwave potatoes in their skins.
- Cool slightly, peel, and cut into one inch 2.
- 3cm dice.
- Drain and rinse the chickpeas in a colander.
- Heat the oil in a heavy pan, add the curry sauce, and boil for about five minutes until thickened.
- Stir in all the remaining ingredients except the potatoes and the green coriander, and simmer gently for five minutes, stirring frequently.
- Add the potatoes, heat through for four or five minutes, and stir in the green coriander.
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