|
Ingredients
|
Quantity
|
|
Vegetable oil
|
3 tbsp
|
|
Cinnamon sticks
|
4 small
|
|
Bay leaves
|
4
|
|
Cumin seeds
|
1 tsp
|
|
Onion – finely chopped
|
1 large
|
|
Garlic – crushed
|
1 tsp
|
|
15 ounce Chopped tomatoes
|
1
|
|
Shar woods’s hot curry paste
|
3 tbsp
|
|
15 oz cans chick peas – drained
|
2
|
|
Potatoes – diced
|
4 ounces
|
|
Water
|
¼ pint
|
|
Lemon juice
|
2 tbsp
|
|
Coriander leaves – chopped
|
4 tbsp
|
|
Salt
|
to taste
|
Heat the oil and fry the cinnamon, bay leaves and cumin seeds for
1 minute. Add onion and garlic, fry until golden brown. Add chopped tomatoes,
curry paste and salt. Fry for a further 2-3 minutes Stir in chick peas,
potatoes and water. Bring to the boil, cover and simmer for 15 minutes or until
potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve
with rice. Follow with a fruit crumble.
