Heat the oil in a large frying pan. Add the onions and cook over a low heat for 10-15 minutes until soft. Throw in the chillies, ginger and spices and cook for a few minutes more. Next, add the potatoes and lime juice, coating in the spice mix. Cook for a minute or 2 before adding in the yogurt, coriander stalks, vegetable stock pot and 200ml hot water. Turn down the heat and simmer slowly uncovered for 35 minutes, or until the potatoes are soft. Stir through the peas and chickpeas and cook for another 5 minutes. Sprinkle over the coriander leaves, and serve with lime wedges and warm naan bread.

Suggested wine: Shcloss Johannisberg German Riesling Yellow Seal
Schloss Johannisberg in the Rheingau is a Landmark and meeting point of culture and wine growing. A top-ranking 35 ha single vineyard wine estate and a monument to the history of wine. Schloss Johannisberg is the oldest Riesling-Estate of the world (100% Riesling since 1720). A fragrant, fruity bouquet of lemon and peach. Fuller on the palate, off dry, peachy, crisp acidity and a long finish.