2 tsp sunflower oil
1 onion, sliced
2 tbsp hot curry powder
400g can chopped tomatoes
750g potatoes, diced (or sweet potatoes)
2 tbsp spiced mango chutney
400g can chickpeas (optional)
To serve: chapatis, naan bread, rice, as you wish; natural yoghurt mixed with a bit of mint sauce if you choose.
- Heat the oil in a large pot and fry the onion for 5 minutes until golden and soft. Stir in 1.5 tbsp curry powder, cook for 30 seconds, then add the tomatoes, chickpeas, and seasoning. Simmer, uncovered, for 15 minutes.
- While it’s simmering, add the potatoes and remaining curry powder to a pan of boiling salted water. Cook for 6-8 minutes until just tender.
- Drain potatoes and add to pot, along with mango chutney. If it’s looking a bit dry, use some of the potato-water to make it more liquid. Heat through.
- Mix together 100g yoghurt and 1 tsp jarred mint sauce if using for serving. Enjoy!