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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