PREP TIME15 minutes


COOKING TIME 25 minutes


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 Cans chickpeas, drained 

2 medium-sized tomatoes, roughly chopped

1 clove garlic, crushed

1 t turmeric

1 t ground cumin

Sea salt to taste

Fresh coriander, to garnish

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, garlic and remaining spices. Mix, cover and cook for 10 minutes.
Season with salt and garnish with coriander

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