Preparation

• 1
  1. Peel and chop the onion very finely. Heat the oil, or low calorie cooking oil spray if you want to lower the calories even further, in a saucepan over a low heat and cook the onion gently, stirring, for 5 minutes to soften it.
• 2
  2. Add the crushed cloves of garlic and cook for a further 2-3 minutes.
• 3
  3. Briefly blend the tomatoes, so that they are smoother but not completely liquidised, then add them to the pan and bring it to a simmer.
• 4
  4. Grind the cumin seeds, coriander and cayenne pepper together with a pestle and mortar, and stir the spices into the saucepan. Season with salt and black pepper. Spoon in the yoghurt and stir in well.
• 5
  5. Next, peel and chop the potatoes into very small dice. Drain and wash the canned chickpeas. Add both to the curry, stir in well and cook over a low heat for about 30-35 minutes, stirring occasionally to prevent the potato from sticking to the bottom of the pan. Check that the potato is cooked right through and the sauce has a thick consistency.
• 6
  6. Garnish with chopped fresh coriander and serve with basmati rice.
• 7
  This curry is quite spicy so, if you prefer a milder flavour, add a little less of the spices or stir in extra yoghurt when you serve it.