Free on EE, Freezer Friendly
1 Cinnamon stick (or half tsp cinnamon)
3cm piece root ginger peeled and cut into shreds (I use the ginger already shredded in the jar !)
6 garlic cloves, peeled and finely chopped
1 tbsp medium curry powder
1 large potato peeled and cubed (I like to par boil these)
400g can of chickpeas, drained and rinsed
A squeeze of lemon juice
1/4 tsp garam masala
2 tbsp of chopped corriander (you can add mint too)
Spray a large frying pan/wok with fry light and place over a medium heat. Add the cinnamon stick, ginger, garlic and most of the green chilli and stir fry for 1 min (if using cinnamon powder, add a drop of water to stop it burning).
Add the onion and cook for 6-7 minutes or until softened.
Add the curry powder and stir-fry for one minute then add the passata, the potatoes and 150ml of hot water. Stir and bring to the boil, cover and reduce the heat to low, cook gently for 10-12 minutes and then add the chick peas and cook for 5 minutes or until the potatoes are tender.
Remove from the heat, sprinkle over the lemon juice and garam masala, season and stir in the chopped herbs. Serve garnished with the remaining chopped chilli and sprinkling of chopped corriander.