This curry is a sweet and sour type curry, add more chilli if you like it hotter, but be warned it is what Hubby calls a slow burn – the heat builds as you eat it. With the chickpeas and potato I think it is best served just with bread of your choice rather than any rice. I also like to serve a simple tomato and coriander salad which you can find here with it.
- Tin of Chickpeas
- Tin of Chopped Tomatoes
- 3 medium Onions
- small punnet of Mushrooms
- 1lb new/small potatoes (cooked and cut in half)
- an inch of peeled and grated Ginger
- 4 tbsp Lemon Juice
- 1 small finely chopped chilli
- 1 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1tsp Turmeric
- 1tsp Fenugreek
- 1/2 tsp Cayenne Pepper
- 1tsp sugar
- 1/4 tsp salt
- 2tbsp Mango Chutney
- small bunch fresh coriander, chopped
Par boil the potatoes.
Mix lemon juice, ginger, salt and sugar together in a small bowl and set aside.
Finely chop one of the onions and fry in oil for 5 mins until it starts to turn colour, add the tin of tomatoes and chilli and continue to fry for another 5 mins. Add cumin, coriander, fenugreek, and turmeric cook for a minute then add chickpeas with liquid, potatoes, 2 roughly chopped onions, cook gentle for 20mins, add mushrooms and cayenne cook for 3 mins, add liquid from bowl and chutney and heat through, add coriander and serve.