3 Tbs vegetable oil
4 small cinnamon sticks
4 bay leaves
1 tsp cumin seeds
1 large onion, finely chopped
1 tsp garlic, crushed
1 15 oz ca chopped tomatoes
3 Tbs sharwood's hot curry paste
2 15 oz cans chick peas, drained
4 oz potato, diced
1/4 pint water
2 Tbs lemon luice
4 Tbs coriander leaves, chopped
salt to taste


Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute.
Add onion and garlic, fry until golden brown.
Add chopped tomatoes, curry paste and salt. Fry for a further 2-3 minutes
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.