By Rumana Zahn
Curry Masala (see masala recipe)
1lb/450g of potatoes cut into chunks
15oz/400g tin of chickpeas
1 tsp garam masala powder
Half cup of fresh coriander
- Make up the curry masala.
- Add in the potatoes and half a mugful of water and cook for 10mins or until potatoes are cooked. Add more water if needed to stop masala sticking or burning. Take off heat.
- Strain the chickpeas and add to the curry. Heat through for a couple of minutes.
- Before serving add the garam masala and fresh coriander.