This beautifully coloured golden curry will warm you through on long winter evenings. Simple, hearty and completely satisfying on its own — no meat needed!
Ingredients (serves 4)
- 1 x 400 g tin chickpeas, drained and rinsed
- 1 x 400 g tin chopped tomatoes
- 3–4 medium potatoes, peeled and diced
- 1 onion (red preferred, for its beautiful colour)
- 1 tsp lemon juice
- 1 tsp cumin seeds
- 1 tsp curry powder
- Olive oil
- 250 ml (25 cl) water
- Salt and pepper
Instructions
- Finely dice the onion. Peel and cube the potatoes.
- In a large oiled frying pan, toast the cumin seeds over medium heat until fragrant.
- Add the onion and cook until golden.
- Stir in the curry powder, then add the chopped tomatoes, chickpeas, diced potatoes, lemon juice and water.
- Season with salt and pepper. Cook over medium heat for 15 minutes, until the potatoes are tender and the sauce has thickened.
- Serve with steamed basmati rice or warm naan bread.
बोन अप्पेतित! 🇮🇳 (Bon appétit!)