4 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons grated fresh root ginger
2 teaspoon ground coriander
1 teaspoon cumin
½ ground turmeric
½ teaspoon ground cinnamon
¼-1/2 teaspoon chilli powder
4 ripe tomatoes, chopped
500g (1 lb) potatoes, cubed
400g (13 oz) can chickpeas, drained
250g (8 oz) button mushrooms, trimmed (optional)
150ml (1/4 pint) natural yogurt
Salt and pepper
Heat half the oil an a large saucepan, add the onion, garlic, ginger, spices and salt and pepper and cook over a low heat, stirring occasionally, for 10 minutes until the onion is softened.
Add the tomatoes and measurements water to the pan and bring to the boil, then reduce the heat, cover and simmer for 15 minutes, add the potatoes and chickpeas, cover for 20 minutes.
Add mushrooms to the curry and coriander and cook a further 10 minutes, stir in the yogurt and heat through without boiling. Serve with plain rice.