2 tbsp sunflower oil

1 tsp cumin seeds

1 tsp black mustard seeds

2 onions, finely chopped

1 green chilli, finely chopped

4 garlic cloves, finely chopped

1 cm ginger, finely chopped

400 g tin of chopped tomatoes

1 tsp salt

1 tsp chilli powder

1 tsp turmeric powder

1 tsp garam masala

1 tbsp coriander powder

2 potatoes cut into 1 inch pieces

2 x 400 g tin of chickpeas

Handful of fresh coriander, finely chopped

ALLERGENS HIGHLIGHTED IN BOLD

Heat the oil in a pan and add the cumin and mustard seeds. Once they begin to sizzle add the onions, chillies and cook until golden brown, roughly 10-15 minutes on medium heat. Add the ginger and garlic and cook for another minute.

To this add the tin of chopped tomatoes, cover and cook for 15-20 minutes on low heat. Then add all the spices and cook for 2 minutes before adding the potatoes and chickpeas. Cover and cook for 25-30 minutes until the potatoes are cooked.

Sprinkle the coriander leaves on top and serve hot with some rice or naan (please link to naan recipe).