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Ingredientes
- 3 Tbsp. vegetable oil
- 4 sm cinnamon sticks
- 4 x bay leaves
- 1 tsp cumin seeds
- 1 lrg onion, finely minced
- 1 tsp garlic, crushed
- 1 x 15 oz ca minced tomatoes
- 3 Tbsp. sharwood's warm curry paste
- 2 x 15 ounce cans chick peas, liquid removed
- 4 ounce potato, diced
- 1/4 pt water
- 2 Tbsp. lemon luice
- 4 Tbsp. coriander leaves, minced salt to taste
Direcciones
- 1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute.
- 2. Add in onion and garlic, fry till golden.
- 3. Add in minced tomatoes, curry paste and salt. Fry for a further 2-3 min
- 4. Stir in chick peas, potatoes and water. Bring to the boil, cover and simmer for 15 min or possibly till potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with rice. Follow with a fruit crumble.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1303g | |
| Calories 1622 | |
| Calories from Fat 482 | 30% |
| Total Fat 55.31g | 69% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 2717mg | 113% |
| Potassium 2404mg | 69% |
| Total Carbs 243.69g | 65% |
| Dietary Fiber 52.4g | 175% |
| Sugars 6.46g | 4% |
| Protein 50.76g | 81% |
