Potato And Chickpea Curry - Aloo Chana

Ingredients

• 20 grams garlic (finely minced - note 1)
• 20 grams ginger (finely minced)
• 100 grams onion (finely chopped)
• 3 whole green chilies (finely chopped - note 2)
• 200 grams potato (peeled and diced)
• 250 grams cooked chickpeas (drained and rinsed if using canned - note 3)
• 250 grams chopped tomatoes (tinned or fresh)
• 20 grams tomato paste
• 6 grams curry powder (note 4)
• 400 ml coconut milk (note 5)
• 100 ml water or stock
• 8 grams sugar
• 6 grams salt
• Juice of 1/2 lime
• Chopped cilantro

Instructions

1. 1

   --- Cooking the curry ---

2. 2

   Prep and weigh all the ingredients before you start cooking. Firstly you mince the ginger and garlic, finely chop the onion and chilies, then peel and dice the potato. Fry the ginger and garlic together on medium heat in your fat or oil of choice. Add the onions and chilies, then cook it out until fragrant and translucent. Remember to season as you go.

3. 3

   Add the tomato paste, then cook that out to remove the raw tomato paste flavor, If using store-bought curry powder then add that with the tomato paste. If you toasted and ground homemade masala, there's no need to cook it out.

4. 4

   Add the chopped tomatoes along with the curry powder if you haven't done so already. Stir well to combine over medium heat.

5. 5

   Add the potato, drained chickpeas, coconut milk and a touch of water or stock. At this point, season a touch more and also add a touch of sugar.

6. 6

   Simmer the curry for 15 to 20 minutes until the potatoes are soft. Keep an eye on it, and often stir to avoid burning.

7. 7

   --- Serving ---

8. 8

   Fluffy rice

9. 9

   Flatbread