1 large Onion.
1 inch piece of Root Ginger, grated.
1 large Clove Garlic.
2 oz. Almonds.
Small bunch Coriander.
1 tsp. Garam Masala.
12 oz. can Chickpeas.
1/4 pint Coconut Milk.
2 large Potatoes, cut in slices.
1 tblsp. Tamari.
Extra Garam Masala.
Lime juice or Lemon Grass.
Liquidise the onion with the ginger, garlic, almonds, coriander, garam masala, lime juice or lemon grass and a little oil.
Heat some oil in a pan, cook the liquidised sauce for approx. 5 mins.
Add the chickpeas and coconut milk and simmer for 10 mins.
Fry the potatoes, then add to the curry.
Stir in the tamari and add extra garam masala if needed.
Serve with whole meal rice.