Chickpea and potato curry

From badmanners

Method

  1. Parboil potatoes lightly.
  2. In a large pot over a medium heat, sauté 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 coriander and some lime juice.
  8. Serve with rice as desired.
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