CHANA ALOO CURRY

PREP TIME: 20 MINS

COOKING TIME: 45 MINS

SERVES: 6

INGREDIENTS

 

1 tablespoon olive oil

2 tablespoons Patak’s Madras paste

½ teaspoon Turmeric

2 sprigs fresh curry leaves

1 large brown onion, diced

2 large carrots, peeled and diced

2 celery sticks, diced

2 cloves garlic, chopped

1 tablespoon ginger, grated

1 green chilli, deseeded and chopped

2 cups (500ml) vegetable stock

400g tin Crushed tomatoes

400g tin cherry tomatoes

750g Spud Lite potatoes, cut into bite sized chunks

2 x 400g tins chickpeas, drained and rinsed

1 tablespoon lemon juice

Salt flakes and freshly ground black pepper

¼ cup coriander leaves, roughly chopped

 

TO SERVE

 

Basmati rice

Raita

Papadums

Naan bread

METHOD

 

Step 1
Heat olive oil in a sauté pan over a medium-low heat. Add curry paste, turmeric and 1 sprig curry leaves and cook for 1-2 minutes until aromatic. Add onions, carrots, celery, garlic, ginger and chilli, stirring to combine. Cover and cook for 8 minutes or until onion is tender. Add stock and crushed tomatoes, stirring to combine, bring to boil.

Step 2
Add potatoes, cook for 30 minutes or until tender. Add cherry tomatoes and chickpeas, cook for a further 5 minutes or until warmed through.

Step 3
To finish, add lemon juice, coriander leaves, remaining fresh curry leaves and season with salt and pepper. Serve curry with basmati rice, raita, papadums and naan bread.

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