| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg3, Vegetarian | 1 | Servings |
INGREDIENTS
| 3 | T | Vegetable oil |
| 4 | Cinnamon sticks | |
| 4 | Bay leaves | |
| 1 | t | Cumin seeds |
| 1 | Onion, finely chopped | |
| 1 | t | Garlic, crushed |
| 1 | 15 ounces ca chopped | |
| tomatoes | ||
| 3 | T | Sharwood's Hot Curry Paste |
| 2 | 15 oz cans chick peas | |
| drained | ||
| 4 | oz | Potato, diced |
| 1/4 | pt | Water |
| 2 | T | Lemon luice |
| 4 | T | Coriander leaves, chopped |
| Salt to taste |
INSTRUCTIONS
Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute. Add onion and garlic, fry until golden brown. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3 minutes Stir in chick peas, potatoes and water. Bring to the boil,cover and simmer for 15 minutes or until potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with rice. Follow with a fruit crumble. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1014
Calories From Fat: 586
Total Fat: 66.9g
Cholesterol: 0mg
Sodium: 1663.8mg
Potassium: 2313.7mg
Carbohydrates: 93.5g
Fiber: 33.6g
Sugar: 12g
Protein: 28.2g