We always seem to find ourselves with leftover vegetables to use up, but the most popular is definitely potatoes. There are so many potato side dishes to make, but in this curry it’s one of the stars of the show. Vegetarian, cheap and very tasty!
I served mine with pilau rice and shop-bought naan bread, but you can quickly and easily make chapatis to go with this. The recipe is coming soon….
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp garam masala
1 tsp ground cumin
1 tsp cinnamon
1 tsp curry powder
1 tsp mustard seeds
2 tbsp sunflower oil
1 x onion, diced
2 x garlic cloves, finely chopped
1 tsp ginger, finely chopped
2 x green chillies, finely chopped (i chose to keep the seeds, but de-seed if you’re not a fan of spice!)
6 x fresh tomatoes, quartered
2 x large potatoes, peeled, cubed and par-boiled
1 x tin of chickpeas, drained and rinsed
1/2 a carton of passata
pinch of nigella seeds
1/2 a lemon, juice only
- add the dry spices to a frying pan over a medium heat (no oil!!) and lightly toast. remove from the heat, and set aside to cool.
- heat the sunflower oil in a large pan over a medium heat, and add the mustard seeds. once they start to pop and bounce around the pan, add in the onion, garlic and ginger. allow to soften, and keep stirring to stop them browning. after approx. 5 mins, add the chilli and cook for a further couple of minutes.
- add the toasted spices and reduce the heat slightly. stir to combine – the onions should be well coated. add the tomatoes, potatoes, chickpeas and passata and stir well. add 1 x cup of boiling water and bring heat back up to medium. add the nigella seeds and squeeze in the lemon juice, season to taste and pop a lid on. leave the mixture to simmer away for 15 minutes.
- if the sauce isn’t quick thick enough, leave for a little longer. the potatoes should be firm but not hard (the par-boiling beforehand is the only way to avoid this!)