Potato, Spinach & Chickpea Curry
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Potato, Spinach & Chickpea Curry

  • 4
  • 15
  • 120

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

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.