Alu-Chole With Rice

Course : Curry
Serves: 1
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3 tablespoons vegetable oil
4 small cinnamon sticks
4 pieces bay leaves
1 teaspoon cumin seeds
1 large onion -- finely chopped
1 teaspoon garlic -- crushed
15 ounces tomatoes chopped
3 tablespoons sharwoods hot curry paste
30 ounces chick peas -- drained
4 ounces potato -- diced
1/4 pint water
2 tablespoons lemon luice
4 tablespoons coriander leaves -- chopped
1 teaspoon salt to taste

Preparation / Directions:

1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute. 2. Add onion and garlic, fry until golden brown. 3. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3 minutes 4. Stir in chick peas, potatoes and water. Bring to the boil,cover and simmer for 15 minutes or until potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with rice. Follow with a fruit crumble.

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