Butter Chickpeas and Potato

Ingredients

• Ginger and Chilli

• 2 Tbsp Neutral flavoured cooking oil
• 1" (2.5 cm) piece Fresh Ginger finely grated (I use a ceramic grater, hover cursor here for image)

  
• 1 Medium Green chilli deseeded and finely chopped
• 1 Tbsp Diced Tomato canned
• 1 tsp Red Chilli powder

• Tomato Base

• 2 Tbsp Neutral flavoured cooking oil
• 1/2 Tbsp Garlic finely chopped
• 1/2 Tbsp Ginger finely chopped
• 800 g Diced Tomatoes - 2 x 400 g cans do not drain the liquid
• 1 Cinnamon stick (or 1/2 tsp ground cinnamon)
• 3 Cloves whole (or a generous pinch of ground cloves)
• 1 Bay leaf
• 3 Cardamom whole pods
• 4 Tbsp Raw cashew nut pieces
• 250 ml Water
• 1 tsp Maldon sea salt flakes
• 150 ml Coconut cream

• Other

• 2 cans Chick peas drained
• 500 g Potatoes peeled and cut into bite sized pieces

Instructions

1. 1

   Potato

   
   

   Steam or boil the potato pieces until cooked but not soft (see Notes at bottom). Set aside for later use.

   
   

2. 2

   Ginger and Green Chilli:

   
   

   Heat 2 Tbsp of oil in a large pan over medium heat

   
   

   Add the finely grated ginger and finely chopped green chilli and sauté until fragrant

   
   

   Add 1 Tbsp of canned diced tomato, mix in and fry for about 30 seconds then add 1 Tbsp red chilli powder and fry for a further 30 seconds

   
   

   Empty pan contents into a small bowl and set aside for later use.

   
   

   
   

   
   

3. 3

   Tomato Base:

   
   

   Heat 2 Tbsp of oil in pan over moderate heat

   
   

   Add 1/2 Tbsp of finely chopped ginger and 1/2 Tbsp finely chopped garlic and sauté until fragrant

   
   

   Add the 2 cans of diced tomatoes to the pan and mix

   
   

   Add 1 cinnamon stick, 1 bay leaf and 3 cardamom pods to pan

   
   

   Add 4 Tbsp of raw cashew nut pieces to pan along with 1 tsp sea salt flakes

   
   

   Add 1 cup water to pan and mix well while bringing to a boil

   
   

   Once boiling reduce heat to simmer cover pot with lid and simmer for about 20 minutes or until all tomato has broken down and cashew nuts are soft.

   
   

   Turn of heat and allow sauce to cool a bit.

   
   

   Important: Remove and discard the bay leaf before the next step!

   
   

   After removing the bay leaf put all the contents of the pot into a blender and blend until very smooth then push the mixture through a fine sieve.

   
   

   Return the sieved mixture to the pan and mix in the ginger, green chilli and red chilli powder mixture you set aside earlier.

   
   

   Add the drained chickpeas and the cooked potato pieces to the pan

   
   

   Add the coconut cream to the pan and stir in

   
   

   Try the sauce and season with salt and sugar to taste.

   
   

   Gentle simmer for a further 10 minutes

4. 4

   Garnish with a dollop of coconut cream or vegan yoghurt and chopped coriander

   Serve with white rice