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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: