Aloo gobi with spiced chickpeas

Ingredients:

240g cauliflower, cut into florets

600g baby potatoes, parboiled and sliced

1tsp oil for frying

Cumin seeds to taste

1 white onion, diced

10g garlic, diced

5g ginger, peeled & diced

70g chopped tomatoes

1 tsp turmeric

1 tsp garam masala to taste

3 tbsp mild curry powder

A good handful of chopped coriander

For spiced chickpeas:

Oil for frying

1 tinned cooked chickpeas

Cumin seeds to taste

Directions:

Cook onions, ginger and garlic for 2 minutes or until they are soft.

Add the curry powder and turmeric. Cover the pan and let cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes. Add chopped tomatoes.

Cover the pan and cook for an additional 6-7 minutes on low flame or until the potato and cauliflower are tender but not soggy.

If you feel the masala is sticking, add some water. Garnish with some more coriander leaves.