Olive oil for frying
1 red chilli, de-seeded
2 sticks of celery chopped
2 garlic cloves chopped finely
225g/8oz shallots, peeled and halved
150g/5.5oz baby new potatoes chopped in half or into bits of your preferred size
1 pint/600ml tomato juice
1/4 pint/150ml stock (whatever kind you like)
75g/3oz toasted cashews
400g/14oz tin of chick peas
2 tbsp fresh chopped coriander
2tsp ground coriander
1tsp each of turmeric, ground cumin and cinnamon
Salt and pepper
Heat some olive oil in a large saucepan and fry the chilli, celery, garlic and shallots for about 10 minutes.
Add the spices and potatoes and fry for another 5 minutes.
Add the tomato juice, stock and the chick peas with their canned water (nice). Bring to the boil, reduce the heat and simmer, covered for about 20 minutes.
Add the toasted cashews and chopped fresh coriander and season to taste. Cook for another ten minutes at least (I leave it for longer) or until the vegetables are tender.
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