Serves 4 | Prep time 15 minutes | Cooking time approx. 30 minutes
You will need:
- 1/2 pot of 50g Dilishque curry paste (25g)
- A 3 litre (3L) pan with a well-fitting lid is recommended
- 1 tablespoon / 25ml of oil
- 2 medium onions (diced)
- 1 tin of chickpeas (drained)
- 1lb fresh OR 1 tin of chopped tomatoes
- 3/4lb (335g) potatoes (diced)
- Season to taste
Accompaniments:
- Chapattis
- Boiled rice
- Boiled egg
- Salad
- Mint yoghurt
Gently warm oil in the pan.
Add the dry spices (provided) and fry for one minute on a low to medium heat.
[Although eating WHOLE SPICES is not harmful we do not recommend it. Remove them now or discard the WHOLE SPICES while eating your meal.]
Add onions and lightly fry for 5 minutes or until golden brown.
Add paste to onions and stir in over a gentle heat, add a few drops of water to prevent sticking if necessary.
Turn up heat to high before adding the chickpeas and heat up for 1-2 minutes then stir in the diced potatoes.
On a medium heat cover and cook for 10 minutes.
Add a little water if required, cover and cook for a further 10 minutes.
When the potatoes are cooked turn up heat to high and stir in the tinned tomatoes. Bring to the boil and cook for a further 10-15 minutes on a low to medium heat, stirring occasionally.
(Optional: Carefully add boiling water at this stage, a little at a time to obtain your required consistency)
Season to taste.
Ready to serve.