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Chick Pea and Potato Curry
Method
1. Heat 2 tbsp. of olive oil at medium heat.
2. Add one dry chilli and a teaspoon of cummins seeds mix and wait for a minute for them to pop.
3. Add chopped onions, stir and and wait for the onions to soften.
4. Add potatoes and chic peas including a little of the fluid from the tin. Add half a teaspoon of tumeric.
5. Lower heat and cover the pan leaving a small gap. Simmer for about 10 mins.
6. Add a half a teaspoon off chilli. Add 2 teaspoon of cummin and coriander powder, tomatoes, garlic, ginger and lemon juice or tamarind paste.
7. Let the mixture simmer for 10 mins on low heat. Garnish with chopped corriander. Serve with boiled basmati rice or pitta bread.
Ingredients
- 1 large onion
- 2 garlic cloves
- 1½ inch fresh ginger
- 2 large red potatoes cut into small cubes about 2cm
- 1 tin chick peas
- 1 tin chopped tomatoes. purred
- 2 tsp Coriander powder
- 2 tsp cumin
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