Instructions

1. Scrub and wash the potatoes, then cut them into bite-sized pieces. Cut the carrots into chunks.
2. Peel the ginger and garlic, then grate them. Peel the onion, then thinly slice. Roughly chop the chilli ( deseed, if you want a mild curry).
3. Heat the oil in large pan and fry the onion for 5 minutes, then add the potatoes and carrots, and cook for other 3 minutes.
4. Add the grated ginger and garlic, stir for a minute to coat, then add chilli, ground spices and tomato purée. Stir to coat for a couple of minutes, then add the tinned tomatoes, and enough water to cover the vegetables. Season with salt & pepper, add the cinnamon and star anise, then bring to boil. Cover and gently simmer for 20 minutes.
5. Drain the chickpeas and add to the curry. Cook for 5 minutes under cover, then add your chosen greens. Cook again for 5 minutes.
6. Serve with the chopped coriander scattered on top.