1. Sauté the onions: Heat the oil in a large pan over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
2. Add the Shemin’s Curry Paste: Stir in Shemin’s Curry Paste and add a splash of water, cook for a minute or until the spices are fragrant.
3. Simmer with tomatoes and coconut milk: Add the chopped tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer.
4. Add the potatoes: Add the diced potatoes to the curry, ensuring they’re submerged in the sauce. Cover and simmer for about 20 minutes, or until the potatoes are tender.
5. Add the chickpeas: Stir in the chickpeas and let the curry simmer for another 5–10 minutes to allow the flavours to meld together.
6. Season and serve: Taste and season with salt. Garnish with fresh coriander and serve with Shemin’s Indian Breads.

Tips:

• Add Vegetables: Boost the nutrition by incorporating other vegetables like spinach, peas, or bell peppers. Add them in during the last 10 minutes of cooking for a fresh touch.
• Thicken the Sauce: If you prefer a thicker sauce, you can mash a few of the cooked potatoes before adding the chickpeas. This will create a creamier texture.
• Make It Ahead: This dish can be prepared in advance and stored in the fridge for up to 3 days. The flavours will deepen as it sits!
• Garnish Creatively: Along with fresh coriander, consider adding a squeeze of lime juice or a sprinkle of toasted nuts for added flavour and texture.
• Seafood Paste with Lentils: Using Shemin’s Seafood Curry Paste with lentils works really well, even though it may sound unusual. It contains no seafood, and the combination of wholegrain mustard and tamarind that it has in addition to the ingredients in our Indian Paste pairs beautifully with lentils.