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Potato Spinach and Chickpea Curry

Recipe  

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

Ingredients

  • 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

Method

  1. Finely chop the garlic and slice onions.
  2. Add oil to a large pan, then fry the garlic and onions on a low heat for 5 minutes.
  3. 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.
  4. Add the tin of chopped tomatoes, and add 200ml water.
  5. Simmer on a low heat for 1hr to 1 ½ hours until the potatoes are almost cooked.
  6. Add the chickpeas to the pan; turn the heat up and cook for a further 20-30 minutes.
  7. Just before serving, add in the bag of spinach and stir until it starts to wilt.
  8. Finish with roughly chopped coriander.