Chana Aloo (Chickpea & Potato Curry)

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 3 medium potatoes, peeled and cut into 2cm chunks
• 2 x 400g tins chickpeas, drained
• 1 x 400g tin chopped tomatoes
• 200ml water
• Salt and pepper, to taste
• Fresh coriander, to serve (optional)

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Stir in the garlic and ginger and cook for 1 minute, then add the curry powder, cumin, and turmeric and cook for 30 seconds, stirring constantly.
3. Add the potatoes, chickpeas, chopped tomatoes, and water. Stir well and bring to a simmer.
4. Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
5. Season with salt and pepper, and scatter over fresh coriander if using, before serving.