Ingredienser

2 tbsp oil

1 red onion

4 garlic cloves

1 inch fresh ginger

1.5 tbsp black mustard seeds

1 tbsp cumin seeds

1 tbsp ground cumin

1/2 tsp ground turmeric

1 tbsp garam masala

1/2 tsp chilli powder

3 large tomatoes

1 tbsp tomato puree

500g/1lb potatoes

600ml / 2.5 cups vegetable stock

1 tin (400g) chickpeas

Fresh coriander

Gör så här

Heat 2 tbsp oil in a heavy bottom pan on medium heat. Add finely chopped onion and fry for a few minutes.

Add crushed garlic and minced ginger and fry for a few minutes until soft.

Add all the spices - black mustard seeds, cumin seeds, cumin, turmeric, garam masala and chilli powder. Fry until fragrant, about 40 seconds. Add a little oil if its too dry.

Add roughly chopped tomatoes and cook until the tomatoes have broken down and softened and it resembles a curry paste.

Dice potatoes into 1 inch cubes. Add to the pan with the tomato puree and vegetable stock. Bring to a simmer and leave to cook for 25 minutes.

Add chickpeas and cook for a further 5 minutes until the potatoes are soft through. If you need to add a little more water whilst cooking then do so.

Serve with chopped coriander and serve!