Chickpea and potato curry

From badmanners

Ingredients

  • 2 × medium onions, diced
  • 5 × cloves of garlic, minced
  • 1 × tablespoon minced ginger
  • 1 × teaspoon ground cumin
  • 1 × teaspoon ground coriander
  • 2 × teaspoons yellow curry powder
  • 400g passata
  • 6 × medium yellow potatoes, chopped
  • 2 × tinned chickpeas, rinsed
  • 500g cherry tomatoes
  • 2 × cups chopped cauliflower
  • 1 × cup chopped fresh corriander
  • lemon or lime wedges

Method

  1. Parboil potatoes lightly.
  2. In a large pot over a medium heat, saute the onions until they start to brown.
  3. Throw in the garlic, ginger, and spices and cook for another minute. If the pot starts getting too dry or stuff starts sticking, add in some water a couple tablespoons at a time to get things moving again.
  4. Fold in passata and potatoes. Cover and reduce the heat to low so to simmer until the potatoes are tender. Stir it around every couple of minutes though to keep from sticking.
  5. Cut the cherry tomatoes into sixths and put all in a large bowl with a tablespoon of salt. Stir. This will draw the liquid out of the tomatoes.
  6. After half an hour or so, fold in the chickpeas, cherry tomatoes, and cauliflower and allow to curry for another 10 minutes.
  7. Turn off the heat and stir in the corriander and some lime juice.
  8. Serve with rice as desired.
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