Instructions
1. Heat up olive oil in a non-stick pot, medium-heat. Add syrup, curry leaves and sambal olek and cook for a few minutes.
2. Add the diced onion and cook down until soft.
3. Meanwhile, rinse and cut potatoes into cubes and boil for 10-15 minutes until soft and start to break. Drain and let cool when finished. Save potato water to add later.
4. Add the grated garlic and ginger to the pan.
5. Dice the tomatoes into cubes and att to the pan along with the spices (salt, cardamum, chili powder, curry and turmeric).
6. While the water from the tomatoes cooks down, heat up extra virgin olive oil to a non stick pan and add chickpeas, ground cumin, salt and black pepper. Wait adding the fresh red chili to prevent burning.
7. Add the boiled potatoes, coconut milk and bullion cubes to the pot and lower the heat. Add black pepper to taste.
8. Let simmer for 15 minutes and add potato water and additional water to preferred consistency.
9. When done, turn off the heat and let cool for 5 minutes for the flavours to settle.
10. Serve with rice, chickpeas and if you feel extra fancy: this peanut sauce.
