- 2 onions
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 500g potatoes
- 2 apples
- 2 tbsp cold water
- 2 garlic cloves
- A thumb of ginger
- A thumb of turmeric
- 2 x 400g tins of chickpeas
- 1 tbsp tikka masala spice blend
- 12 curry leaves
- 2 x 400g chopped tomatoes
- 400ml boiling water
Prep: 25 mins | Cook: 1 hr 5 mins
1. Peel and finely chop the onions. Warm a large pan on a medium-low heat for 2 mins, then add 2 tbsp olive oil and the onions. Season with a pinch of salt and pepper and cook for 8 mins, stirring occasionally, till the onions are soft and slightly browned.
2. While the onions cook, peel the potatoes and chop them into 2cm pieces. Peel the apples, quarter them, slice out the cores then halve each quarter. When the onions have softened, add the apples and potatoes to the pan with 2 tbsp cold water. Season with a little more salt and pepper. Cook for 8 mins, stirring occasionally.
3. While the apples and potatoes cook, peel and grate or crush the garlic. Peel and grate the ginger and turmeric (the turmeric will stain, so it’s best grated onto a plate rather than a wooden or plastic board). Drain and rinse the chickpeas.
4. Stir the garlic, ginger and turmeric into the pan. Add 1 tbsp tikka masala spice blend and 12 curry leaves. Cook and stir for 1 min.
5. Tip in the chickpeas and the chopped tomatoes. Pour in 400ml boiling water, cover and bring to the boil. Once the curry is boiling, turn the heat down and simmer for 45 mins till the potatoes are tender. Stir every so often, and add a splash more water if it starts to look dry.
6. Taste the curry and add a pinch more salt or pepper if needed. Ladle the curry into warm bowls and serve.
7. EAT & KEEP: This curry will keep in the fridge for up to 3 days, or you can freeze it for up to 3 months. Divide it into smaller portions, cool completely then seal and chill or freeze. Defrost overnight from frozen, and reheat it till piping hot all the way through.