Spinach, chickpea and potato curry
- Adam Bush
Published: June 19, 2022 at 2:36 PM
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Serves 4
Easy
Prep: 20 mins
Cook: 50 mins
A star rating of 4.3 out of 5.19 ratingsRate
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Try our lightly-spiced vegan curry for a wholesome midweek meal for four that uses up your storecupboard ingredients such as tomatoes and chickpeas
Vegan
Vegetarian
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Make our spinach, chickpea and potato curry recipe for a comforting vegan dinner. Then check out more vegetarian curry recipes and vegan curry recipes.
For more veggie options, check out our vegetarian curry, halloumi curry, aubergine curry, sweet potato and chickpea curry, vegetarian paella and other vegetarian recipes.
Spinach, chickpea and potato curry recipe
Ingredients
Nutrition
-
1 onion
chopped
-
3 cloves garlic
chopped
-
a thumb-sized piece ginger
chopped
-
1 green chilli
chopped
-
1 tbsp vegetable oil
-
1 tsp ground cumin
-
1 tsp ground coriander
-
1 tsp ground turmeric
-
400g tin chopped tomatoes
-
400g salad potatoes (such as Charlotte)
cut into chunks
-
400g tin chickpeas
drained and rinsed
-
100g spinach
chopped
-
Half lemon
juiced
-
1 tsp garam masala
-
naans
to serve
Nutrition: per serving
-
kcal224
low
-
fat5.3g
-
saturates0.5g
-
carbs32g
-
sugars6.9g
-
fibre6.9g
-
protein8.8g
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Method
-
step 1
Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
-
step 2
Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
-
step 3
Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
-
step 4
Stir in the lemon juice and garam masala, and serve with naans.
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Authors
Adam BushDeputy food editor
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A star rating of 4.3 out of 5.19 ratings
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