This curry is slightly milder, so if you prefer a punch of heat, add ground chilli powder to the sauce or top with freshly sliced chilli when serving.
1 kg roasting potatoes, peeled and chopped into large bite-sized pieces
1½ tbsp olive oil
400g tin chickpeas, rinsed and drained
⅓ cup canola oil
3 tbsp panch phoran
2 x 400g tins finely chopped tomatoes
1 tsp salt
½ tsp turmeric powder
½ tbsp cayenne pepper
3 cups vegetable stock
1 tsp raw sugar
1 cup cream
raw red onion slices
Preheat the oven to 180C. Toss the potatoes in the olive oil in a roasting pan and roast for 30 minutes or until crisp, golden and cooked through.
While the potatoes are cooking, prepare the sauce. Heat the canola oil in a medium-sized pot on medium-high heat for about 30 seconds. Add the panch phoran and sizzle for 30 seconds – it will become fragrant and foam a little.
Immediately add the tomatoes and stir to prevent the spices from catching. Stir in the salt, turmeric and cayenne and cook for 10 minutes or until it glistens on top.
Stir in the stock and sugar. Cover the pot and bring to a boil before reducing to a simmer and cooking covered for 20 minutes.
Add the cream and simmer for another 5 minutes. Add the chickpeas and roasted potatoes and cook until warmed through. Ladle into bowls, top with fresh coriander, almonds and onion and serve.