October 31, 2019
I've used our Jaffna curry powder for this recipe because, whisper it.... I love the flavour and the warmth, but you can make this with your favourite powder (as long as it's Parva Spices of course).
Let's get into it....
Ingredients – Serves 4
3 tbsp veg oil
2 tbsp Jaffna Curry Powder
2 large garlic cloves, chopped finely
1 large onion, chopped finely
300g potatoes , cut into small cubes
800g canned chickpeas, drained
400g tinned tomatoes
500ml vegetable stock
2 spring onions, white part only, sliced thinly
2 tbsp fresh parsley, chopped finely
Salt to taste
In a large pot heat the veg oil before adding the onion and garlic. Cook for about 3 minutes until the onion is translucent.
Tip in the 2 tablespoons of Jaffna curry powder, stir well and cook for a further minute.
Next add the potatoes and stir well again to coat in the spices. Be careful not to let the curry powder catch the bottom of the pan and stick, if it does add a splash of water.
Now add the chickpeas, vegetable stock and the tomatoes. Bring up to a gentle simmer, turn the heat to low and allow to cook for 15 to 20 minutes – until the potatoes are tender and the sauce has thickened.
Season well to your liking before stirring through the parsley and spring onions. Serve with either basmati rice and / or some layered parathas.
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