2 cups of frozen U.S. Hash Browns, thawed & shredded
4 tablespoon of vegetable or sunflower oil
1 large onion, peeled and chopped finely
2 cloves of garlic, crushed
2 cm piece of fresh ginger, peeled and grated
2 ½ teaspoons of ground cumin
2 ½ teaspoons of ground coriander
½ teaspoon of ground cinnamon
2 teaspoon of chili powder
1 teaspoon of ground turmeric
400 grams of chopped tomatoes
1 tablespoon of tomato paste
400 grams of chickpeas, drained
450 ml of vegetable stock or water
½ teaspoon of sugar
½ teaspoon of salt
2 teaspoons of fish sauce
½ teaspoon of freshly ground black pepper
2 teaspoons of garam masala (or mild curry powder)
3 bunches of curry leaves
2 ½ teaspoons of ground coriander
½ teaspoon of ground cinnamon
2 teaspoon of chili powder
1 teaspoon of ground turmeric
400 grams of chopped tomatoes
1 tablespoon of tomato paste
400 grams of chickpeas, drained
450 ml of vegetable stock or water
½ teaspoon of sugar
½ teaspoon of salt
2 teaspoons of fish sauce
½ teaspoon of freshly ground black pepper
2 teaspoons of garam masala (or mild curry powder)
3 bunches of curry leaves
Preparation
Prep Time: 10min | Cook Time: 40min
Method
Place a saucepan that has a lid on the stove over medium heat. Add the chopped onions and let them sweat for 5 minutes or until the onions are soft and translucent. Add the crushed garlic and ginger. Cook for another 2 minutes before adding the drained chickpeas and fish sauce.
Sprinkle over all the spices and cook for a minute before adding the chopped tomatoes, shredded U.S. Hash Browns, sugar, vegetable stock or water, curry leaves, and garam masala. Season with salt and pepper, place the lid on the pan, and cook for about 25 – 30 minutes until the U.S. Hash Browns have softened. Add in more water if you’d like a thinner curry consistency. Check for seasoning and adjust if necessary. Garnish with fried dried chili and serve warm.
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