This deliciously rich and flavoursome Vegetarian curry is packed with all of your favourite spices and vegetables.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 120 minutes
    • Indian
    • Dairy Free
    • Vegetarian
    • Vegan

    Potato, Spinach & Chickpea Curry

    Recipe Information

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    400g White Potatoes

    1 x Bag Spinach

    1 x Medium White Onion

    2-3 cloves Garlic - to taste

    1 x Tinned Chopped Tomatoes

    Chickpeas - drained and rinsed

    2 tsp Ground Cumin

    1 tsp Ground Ginger

    1 tsp Turmeric

    1tsp Chilli Powder

    1tsp Oil

    Fresh Coriander - handful

    Salt and Pepper


    Finely chop the garlic and slice onions.

    Add oil to a large pan, then fry the garlic and onions on a low heat for 5 minutes.

    Turn the heat up and add the potatoes, add the spices and stir to coat the veg, cook for 3-4 minutes stirring constantly to toast the spice.

    Add the tin of chopped tomatoes, and add 200ml water.

    Simmer on a low heat for 1hr to 1 ½ hours until the potatoes are almost cooked.

    Add the chickpeas to the pan; turn the heat up and cook for a further 20-30 minutes.

    Just before serving, add in the bag of spinach and stir until it starts to wilt.

    Finish with roughly chopped coriander.