• 1 tbsp groundnut or sunflower oil
  • 1 small onion, halved and sliced
  • a thumb-sized piece root ginger, grated
  • 1 clove garlic, sliced
  • 1 tbsp garam masala
  • 400g tin chopped tomatoes
  • 400g tin chickpeas
  • 200g small salad potatoes, quartered
  • 100g spinach, chopped
  • to serve (optional) naan bread


  • STEP 1

    Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes.

  • STEP 2

    Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened. Stir in the spinach until just wilted.

  • STEP 3

    Serve in bowls on its own or with naan bread if you like.

Goes well with


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