Alu Chole With Rice
Ingredients
3 Tbsp. vegetable oil
4 small cinnamon sticks
4 bay leaves
1 tsp. cumin seeds
1 large onion finely chopped
1 tsp. garlic crushed
1 15 ounce ca chopped tomatoes
3 Tbsp. Sharwood’s hot curry paste
2 15 ounce cans chick peas drained
4 ounces potato diced
1/4 pint water
2 Tbsp. lemon juice
4 Tbsp. coriander leaves chopped
salt to taste
Cooking Instructions
Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute. Add onion and garlic, fry until golden brown. Add chopped tomatoes, curry paste and salt. Fry for a further 2 to 3 minutes Stir in chick peas, potatoes and water. Bring to the boil, cover and simmer for 15 minutes or until potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with rice. Follow with a fruit crumble.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)