Fancied something tasty yesterday but couldn't be bothered with anything
complicated so we had the oft used "chuck it all in a pan and boil it" chick
pea curry:
- Fry a chopped onion in oil/butter/ghee whatever you have, until cooked
through.
- Add a teaspoon each of ground cumin and ground coriander, half a tsp of
chilli powder, squashed garlic, grated fresh ginger, salt to your taste,
some cumin seeds perhaps. OR 2 or 3 teaspoons of any Pataks curry paste.
- Stir for a few seconds then remove from heat and add a can of chick peas, a
medium potato cut into half-inch dice, a sliced tomato, a big squirt of
tomato puree.
- Now the tricky bit :o) Add water until runny and boil it until the taters
are done. This can take a surprisingly long time! If it's too thick and the
taters aren't done, add some more water. When they're done, boil away the
excess water until it's thick enough to heap onto pieces of warm naan with a
splodge of mango chutney on top. Don't use cooked taters to reduce the
cooking time, because the sauce won't have time to thicken and go scrummy.