| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 4 |
sm |
Cinnamon sticks |
| 4 |
|
Bay leaves |
| 1 |
ts |
Cumin seeds |
| 1 |
lg |
Onion; finely chopped |
| 1 |
ts |
Garlic; crushed |
| 1 |
|
15 ounces ca chopped tomatoes |
| 3 |
tb |
Sharwood's Hot Curry Paste |
| 2 |
|
15 oz cans chick peas; drained |
| 4 |
oz |
Potato; diced |
| 1/4 |
pt |
Water |
| 2 |
tb |
Lemon luice |
| 4 |
tb |
Coriander leaves; chopped |
|
|
Salt to taste |
INSTRUCTIONS
1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1
minute.
2. Add onion and garlic, fry until golden brown.
3. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3
minutes
4. 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.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”