Chickpea and Potato Curry
Full Cream Amasi
Recipe Information
4
serves:
15 MIN
prep time:
30 MIN
cook time:
easy
difficulty:
Ingredients:
- 15ml vegetable oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 30ml grated fresh ginger
- 1 red chilli, seeded and chopped
Spices:
- 5ml ground cinnamon
- 5ml ground cumin
- 5ml cumin seeds
- 8 cardamom pods
- 5ml caraway seeds
- 5ml fenugreek seeds, crushed
- 15ml curry paste
Curry Base:
- 125ml FIRST CHOICE Amasi
- 125ml chicken stock or vegetable stock
- 1 tin drained, rinsed chickpeas
- 1 tin chopped tomatoes
- 750g parboiled whole potatoes, peeled and cut into quarters
- 100g chopped spinach
- Salt and pepper for seasoning
- Fresh coriander for serving
Preparation method:
1. Heat the oil and add the onion, garlic, ginger, chilli, cardamom pods and cumin seeds. Sauté until the onion is soft and translucent.
2. Stir in the remaining spices and cook for another 1-2 minutes until the spices are fragrant.
3. Pour in the stock, Amasi, chopped tomatoes and chickpeas. Bring to a gentle simmer and cook for about 15 minutes, allowing the sauce to reduce slightly.
4. Add the potato and spinach to the saucepan. Simmer for an additional 10 minutes.
5. Season with salt and pepper to taste. Serve hot with steamed rice or naan bread and fresh coriander.
Enjoy!