Some sad potatoes demanding to be eaten, cans of chickpeas waiting to be opened – voila – a spinach, potato and chickpea curry is born…
- ▢2 tablespoons vegetable oil or canola, corn, sunflower oil
- ▢1 medium yellow onion diced
- ▢2 cloves garlic minced
- ▢1 inch (3 cm) ginger root grated
- ▢1 green chili deseeded and diced
- ▢1 teaspoon garam masala
- ▢½ teaspoon curry powder optional
- ▢½ teaspoon ground turmeric
- ▢1 teaspoon ground cumin
- ▢½ teaspoon ground coriander
- ▢1 pound (450 grams) potatoes peeled and cubed
- ▢1 cup chickpeas cooked
- ▢1 cup water or vegetable stock
- ▢1 x 14 ounce (400g) can diced tomatoes (crushed tomatoes in the UK)
- ▢½ teaspoon salt
- ▢2 cups baby spinach leaves packed
- ▢2 tablespoons fresh parsley or cilantro (coriander) chopped
- In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent. Add garlic and cook for 1 more minute or until its fragrant.
- Add the spices, cook and keep stirring for 1 more minute or until fragrant.
- Add diced tomatoes, then refill the same can with water and add the water to the pot.
- Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add half of a can of coconut at this point if you like (optional).
- Wilt the spinach leaves by adding them to the curry and cook for a minute. Serve over rice and garnish with chopped parsley or coriander.
Reference: Chickpea and potato curry
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