What a delicious and substantial curry dish, to be served with rice or flatbread - I was surprised by its ease and the speed with which it disappeared, testament to its flavour!
Serves 4
Chana Masala Potato Curry Recipe
Chick peas and potato curry - what's not to love!
Ingredients
| 3 tbsp | extra virgin olive oil |
| 1 tsp | Steenbergs organic brown mustard seeds |
| 6 | Steenbergs organic Birds eye chillies |
| 15-20 | Steenbergs organic curry leaves |
| 1/2 | medium onion, peeled and chopped finely |
| 1 | medium tomato, chopped |
| 2 tsp | Steenbergs organic ground coriander |
| 1/4 tsp | Steenbergs organic cayenne pepper |
| 1 tsp | Steenbergs organic chana masala |
| 1lb | potatoes, peeled and cut into 2ch cubes |
| 1 tsp | Steenbergs sea salt |
| 4 | fl oz coconut milk |
| 4 | tbs chopped coriander |
Method
- Heat the oil in a medium-sized pan. Add the mustard seeds and chillies when the oil is hot. When the seeds begin to pop, add the curry leaves and onion. Lower the heat, stir the onion for about 3 minutes.
- Add the tomato, ground coriander, cayenne pepper and chana masala. Stir for a minute before adding the potatoes. Coat with the curry mixture before adding 8fl oz of water and the salt. Bring to the boil before covering, lowering the heat and cook for 15-20 minutes or untilo the potatoes are tender.
- Add the coconut milk and coriander. Stir, heat through and see it enjoyed.
Shop for ingredients
You may also enjoy
Squash Curry Recipe with Sweet Potato
This recipe was born out of having a squash collection and being tired of 'baked squash.' A few ingredients were...
Sweet Potato, Spinach, French Bean and Lentil Dahl Recipe
Lentils are a great store cupboard standby as they are good for you, cheap, and very versatile. lentils need spices...