Vegetarian Indian curry

Serve with grilled flatbreads or cooked basmati rice.

Ingredients

4 cloves	Garlic, peeled
1 piece	Fresh ginger, 5cm, peeled
2 handfuls	Coriander leaves
2	Medium potatoes, scrubbed and cut into 2-2.5cm dice
2	Green chillies, deseeded and finely chopped
400 g	Canned chickpeas
1 Tbsp	Vegetable oil
1 tsp	Cumin seeds
1	Onion, finely chopped
1 tsp	Ground coriander
½ tsp	Mild chilli powder
1 tsp	Ground turmeric
400 g	Tomatoes, skinned and chopped
1 tsp	Salt
1 tsp	Garam masala
1 squeeze	Lemon juice

Directions

1. Use a small food processor to make a paste with the garlic, ginger, coriander leaves and green chilli. Set aside.
2. Cook the potatoes in simmering salted water until tender, about 10 minutes. Drain and set aside.
3. Drain the chickpeas, reserving their liquid in a measuring jug. Top up with cold water to give you 500ml of liquid.
4. Place a large frying pan or wide, heavy-based saucepan over medium heat. Add the oil and, when hot, add the cumin seeds and cook until aromatic, a few seconds. Lower the heat and add the onion. Cook until golden, about 10 minutes, stirring from time to time to prevent sticking and burning. Add the cooked diced potato.
5. Add the paste and cook, stirring gently for 2 minutes. Add the ground coriander, chilli powder, and turmeric and cook, stirring for a further 2 minutes. Stir in the tomatoes, chickpeas, and water mixture and cook over low heat until thickened. Taste and add salt if needed. Stir in the garam masala and lemon juice.