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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was sent to me by a friend from Wales and she said she got it from the Herb Society. Its very spicy and healthy. Ingredients:
2 garlic cloves |
1 piece gingerroot (1-inch piece roughly chopped.) |
3 tablespoons sunflower oil (ghee or veggie oil) |
2 teaspoons mustard seeds (black) |
2 teaspoons cumin seeds |
1 teaspoon coriander seed (coursely crushed) |
2 cinnamon sticks (1-inch pieces) |
20 -30 curry leaves (fresh) |
2 onions (red finely chopped) |
1 (14 ounce) can chickpeas (drained) |
3 tomatoes (skinned, deseeded, rough chopped) |
7 ounces potatoes (use new and cut in half) |
1 teaspoon turmeric (ground) |
2 teaspoons salt |
1 (14 ounce) can coconut milk |
1/4 cup coriander leaves (rough chop) |
Directions:
1. Either grind the garlic and ginger with 2 tablespoons of water in a small electric gringer, or in a cup with a hand-held processer wand, or pound to a paste in a mortar with a little salt, then work in the water.
2. Heat the oil/ghee in a wok or deep fryer pan over moderate-high heat.
3. Add the mustard, cumin, coriander seeds and cinnamon sticks.
4. Stir a few seconds until the mustard seeds start to pop.
5. Add the curry leaves at arm's length and stir for a further 30 seconds or so.
6. Tip in the onions, chickpeas, tomatoes and potatoes and ginger paste and cook for another 3 minutes or so.
7. Stir frequently.
8. Add the turmeric and salt together and stir for another minute.
9. Add the coconut mil and bring to a boil.
10. Then simmer until potatoes are just cooked through, adding a little water if needed.
11. By the time the potatoes are done, the sauce should be thickened and clingy, rather then runny.
12. Serve hot, scatter with thje coriander and accompany with warm naan bread.
13. Enjoy!
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