"This is a basic vegetable curry I've adapted from spending time in India. You could make it with pumpkin, chicken, fish... It can go in all sorts of directions." – Christine Manfield
Ingredients
200g raw chickpeas, soaked overnight
300g potatoes, peeled, diced
400g whole ripe tomatoes
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, crushed
1 tbsp grated ginger
1 tbsp grated fresh turmeric
2 cinnamon sticks
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp Kashmiri chilli powder (see tip)
1 tsp ground turmeric
500ml vegetable stock (or water)
3 tsp sea-salt flakes
100g baby spinach leaves
2 tsp lemon juice
Greek yoghurt, to serve
Method
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Cook chickpeas in a large saucepan of boiling water until tender. Drain.
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Cook potatoes in a large saucepan of boiling water until just tender. Drain, cool slightly in cold water.
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Cut a shallow cross in the base of tomatoes. Place in a heatproof bowl and cover with boiling water. Allow to sit for about 1 minute or until skin begins to lift. Drain and refresh in cold water. Peel and discard skin. Chop tomatoes.
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Heat oil in a large, deep frying pan over a medium heat. Add onion, garlic, ginger and fresh turmeric and cook, stirring to soften, not colour.
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Add spices and stir to combine, then add chopped tomatoes and stock and bring to simmering point.
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Stir in chickpeas, potatoes and salt and simmer for 15 minutes. Add spinach leaves, fold through until wilted then remove pan from the heat.
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Stir in lemon juice. Drizzle with yoghurt to serve.
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"Tip: Kashmiri chilli powder is available from Indian grocery stores; substitute with hot paprika and a pinch of cayenne."
