Bunminola Bakes

Some sad potatoes demanding to be eaten, cans of chickpeas waiting to be opened – voila – a spinach, potato and chickpea curry is born…

Ingredients

• ▢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

Instructions

• 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