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
- 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
Add oil to a large pan, then fry the garlic and onions (ginger if fresh) on a low heat for 5 minutes.
Parboil the potatoes in salted boiling water for 8-10 minutes until just tender.
Turn the heat up and add chickpeas and the potatoes, and spices and stir to coat the vegetables 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 in the bag of spinach and stir until it starts to wilt.
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.