This is a sort of hybrid between a curry and a salad. By taking the curry off the heat 10 minutes before you add the tomato, spring onion and coriander, they keep their colour and their freshness.
I eat this hot or cold, and always make sure I've made enough for the next couple of days.
Full recipe below video.
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Serves 2 - 3
2 medium potatoes, peeled and diced
1 medium onion, peeled and chopped
4 cloves of garlic, peeled and sliced
1 green chilli, deseeded and sliced
Heaped tsp ground cumin
1/2 tsp turmeric
1/2 tsp chilli powder
1 can of chickpeas, drained and rinsed
Small handful of coriander, roughly chopped
2 medium tomatoes, diced (seeds and core included)
3 spring onions, finely sliced
About 50g butter or oil
1 lime (optional)
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- Heat your butter or oil and add the onion, garlic and chilli. Sizzle fairly gently for about 10 minutes until pale golden.
- Meanwhile boil the diced potato in salted water for about 8 minutes until just cooked. It should still be firm, but just soft enough to cut with the edge of a spoon. Drain and add to the onion mixture.
- Add the cumin, turmeric and chilli powder and continue to fry for a further 2 minutes. Now add the chickpeas and fry gently for 5 more minutes.
- Turn off the heat and set aside for 10 minutes to cool slightly.
- Finish the dish by stirring through the tomato, spring onion and coriander. You could squeeze over some lime juice to make it even fresher.