Meera Sodha's Vegan Recipe for Chickpea and Potato Curry

1 onion, peeled and roughly chopped

2 tbsp tomato puree (40g)

75ml neutral oil - I tend to use rapeseed oil

5 garlic cloves, peeled

2½ tbsp sambal oeleck - Yeo’s is my go-to, and is probably the easiest to find in the world food aisle of larger supermarkets and in south-east Asian food stores

4 fresh or frozen makrut lime leaves, deveined

1½ tsp fine sea salt

500g maris piper potatoes, or another floury variety, peeled and cut into 3cm pieces

2 x 400g tins chickpeas, not drained

1 x 400ml tin coconut milk

subheading: For the paratha:

1 x 500g block puff pastry dough

Plain flour, for dusting

Directions at theguardian.com

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