Chana Masala

Serves 4

Fry Light
1 cinnamon stick
3cm/1.25" piece of ginger, peeled and cut into thin shreds
6 garlic cloves, peeled and crushed
1 fresh green chilli, deseeded and thinly sliced
1 small onion, peeled and finely chopped
1 tbsp medium curry powder
110g/4oz passata
1 large potato, peeled and cut into cubes
400g can chickpeas, drained and rinsed
a squeeze of lemon juice
1/4 tsp garam masala
salt
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves.

1. Spray a large frying pan with fry light and place over a medium heat. Add the cinnamon, ginger, garlic and most of the chilli and fry for 1 minute. Add the onion and cook for 6-7 minutes or until softened.

2. Add the curry powder and stir fry for 1 minute and their add the passata. 150ml/5fl oz of hot water and the potatoes. Stir and bring to the boil, cover and reduce the heat to low.  Cook gently for 10-12 minutes then add the chickpeas and cook for 5 minutes or until the potatoes are tender.

3. Remove from the heat, sprinkle over the lemon juice and garam maslaa, season well and stir in the chopped herbs. Serve garnished with the remaining chilli.