Chick Pea Curry

Serves 18-20

3lbs potatoes, cut into pieces
10 chopped onions
5 cloves garlic, chopped or crushed
cooking oil
4 tsp ground cumin
4 tsp ground coriander
5 tsp cumin seeds
1 tsp chili powder
5 cans chick peas, drained
Quarter packet of creamed coconut
200gm raisins
200gm chopped almonds
1.5kg rice
Fresh coriander

Boil the potatoes in water for ten minutes. Meanwhile fry the onions and garlic in oil, then add the spices.

Drain the potatoes and add to the onion and spice mixture. Add the chickpeas, coconut and raisins, add a little water or stock and simmer for 20 minutes.

Put the rice in a large pan, wash it in several rinses of water and then cover with water and put to boil.

When the rice is nearly ready stir the almonds into the curry and garnish with fresh coriander.

Serve with yoghurt.