Potato, Spinach & Chickpea Curry
Vegan-Potato-Spinach-Chickpea-Curry

Potato, Spinach & Chickpea Curry

Potato, Spinach & Chickpea Curry

Vegan-Potato-Spinach-Chickpea-Curry

Vegan-Potato-Spinach-Chickpea-Curry

Potato, Spinach & Chickpea Curry quick, filling and totally plantbased.

This is one of my store cupboard quick meals. I think if you have a selection of herbs and spices you can make amazing meals quickly.

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min

Ingredients

Curry

  • 250 grams White Potatoes
  • 2 teaspoon Coconut Oil
  • 1 large Onion
  • 2 cloves Garlic
  • 1 tin Chickpeas
  • 1 teaspoon Ginger
  • 1 teaspoon Turmeric
  • 2 teaspoon Cumin
  • 1 tablespoon Coriander
  • 1 teaspoon Chilli
  • 2 teaspoon Garam Masala
  • 250 grams Baby Leaf Spinach, hand full
  • 1 tin Tomatoes
  • 200 millilitre Water
  • yogurt / coconut cream, optional serving

Method

Preparing

1

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

2

Parboil the potatoes in salted boiling water for 8-10 minutes until just tender.

3

Turn the heat up and add chickpeas and the potatoes, and spices and stir to coat the vegetables 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 in the bag of spinach and stir until it starts to wilt.

7

Serve with fresh coriander and soya yoghurt if you want on a bed of rice.

Remember you could always use tinned potatoes and frozen spinach if you don’t have fresh. This is what I suggest to my student children.

Louise Burton-Payne

Passionate about feeding my body a plant-based vegan food to benefit my health, save the planet and protect animals.

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