- Start by making the balls. Chop up 1 onion in to fine pieces. Add 2 table spoons of olive oil to a frying pan and cook on a medium heat for a few minutes until soft.
- Add 1 tea spoon of cumin seeds, 1 tea spoon of ground coriander and 1 tea spoon of mustard seed and stir until fragrant.
- Add the cooked potatoes, salt, pepper and peas to a large bowl then add in the onions. Mix to combine Chill or an hour to firm up a little. Add olive oil to a large pan, heat to a medium heat then scoop up small balls and add to the pan. Fry on a medium heat – flipping occasionally brown on both sides. Set aside.
- To make the curry: Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds then add in the onion.
- Fry for approx 10 minutes until soft and browning. Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes. Cook for a further 5-6 minutes then add in the water & chickpeas. Simmer for 5 minutes. Dish is ready to serve.
Duration It takes 20 mins to prepare and 20 mins to cook.
Ingredients (Organic) For a serving of 2 people.
For the Tomato and chickpea curry
2 table spoon olive oil
1 onion roughly chopped
1 tea spoon of turmeric
1 tea spoon of black mustard seeds
1tea spoon of cumin seeds
1 tea spoon of ground coriander
1/2 tea spoon of chilli flakes
2 cloves garlic sliced
1 knob ginger grated
6 organic tomatoes chopped
1 can organic chickpeas – drained
2 table spoon water
1/2 tea spoon of sea salt
Twist black pepper
To make the potato & pea balls
2 cups cooked organic potatos
1 onion chopped finely
1 cup peas – frozen and defrosted or fresh
1 tea spoon of Cumin seeds
1 tea spoon of mustard seeds
1 tea spoon of ground coriander
1 tea spoon of Salt
Twist black pepper
