Chop the onion very finely while the oil heats in a large pan.

Add the onion and garlic and cook, stirring frequently, until the onion is starting to brown.

Stir in the curry powder and garam masala, ginger and cumin. Continue to cook, stirring frequently, for one to two minutes longer.

Tip in the soup, cream, drained chickpeas and potatoes, and leave the sauce to simmer for about five minutes.

Add the chopped coriander and salt to taste.

Serve over steamed basmati rice