70g/2 ½ oz peeled and finely chopped red onions
2 teaspoons peeled and finely grated fresh ginger
2 cloves garlic, peeled and crushed
140g/5 o finely chopped tomato
2 x 400g/14 oz chick peas, drained and liquid reserved
2 medium potatoes (140-180g or 5-6 oz) peeled and cut into 2 cm or ¾ inch pieces
2 tablespoons of ground coriander
2 teaspoons of ground cumin
½ teaspoon of cayenne pepper
4 tablespoons of olive oil
Handful of fresh coriander leaves
1 teaspoon of salt
Combine the ground coriander, cumin, cayenne pepper, turmeric and 3 tablespoons of water in a small bowl and mix well.
Pour the oil into a sauteuse pan and put it onto a medium heat. When it’s hot, saute the onions until lightly browned – it will take 3-4 minutes but watch they don’t burn. Add the ginger and garlic and stir for a minute. Add in the spice mixture from the bowl and stir for a half a minute. Add the tomato and stir over the same medium heat for about 3 minutes, or until the tomato has softened.
Now put in all the chickpeas along with 350ml/12 fl oz of their liquid. Add extra water to bring the liquid amount up to that level. Now add the potatoes with the salt. Bring to the boil. Cover and simmer over a low heat until the potatoes are tender – about 15-20 minutes. Sprinkle over a handful of fresh chopped coriander leaves before serving.
Inspired by: Madhur Jaffrey, Curry Easy