Aloo Chana Curry

300g Jasmine or Basmati Rice (600g cooked)
300g Water

400g Potatoes
1 tsp Mustard Seeds
150g Onion
3 Cloves Garlic
2 Tbsp Coriander
1 tsp Cumin
1 tsp Cayenne
1 Tbsp Lemon Juice
225g Chick Peas
200g Tomatoes

Prepare rice. Cook potatoes as desired. Heat oil in a wok. Splutter mustard seeds. Add onion and garlic and stir fry until soft. Add coriander, cumin, cayenne, and lemon juice and cook for about a minute until spices are aromatic. Add chick peas, tomatoes, and potatoes. Reduce heat and cook a few minutes until curry begins to thicken and all ingredients are incorporated. Serve over rice.


Yield: Approx. 1600g