Ingredients

Method

• 3 T sunflower oil
• 1 t mustard seeds
• 1 t cumin seeds
• 1 t fenugreek seeds
• 2 t ginger, minced
• 6 curry leaves
• 1 large butternut, peeled and cut into cubes (substitute with 4 potatoes)
• 2 cups cooked chickpeas
• 2 medium-sized tomatoes, roughly grated
• 1 clove garlic, crushed
• 1 t turmeric
• 1 t ground cumin
• Sea salt to taste
• Fresh coriander, to garnish

Method

Ingredients

Heat the oil until hot but not smoking. Fry the mustard seeds until they pop, then add the cumin and fenugreek seeds and, when the latter have turned golden, add the ginger, chillies and curry leaves. Stir to combine.

Add the potato or butternut, cover and cook over a low heat for 7 minutes, or until the vegetables have softened, but are still firm. Add the chickpeas, tomato, asafoetida or garlic and remaining spices. Mix, cover and cook for 10 minutes.

Season with salt and garnish with coriander.

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