Chickpea Potato Curry Recipe with Spinach

Spinach, chickpea and potato curry

Name: Spinach, chickpea and potato curry
Total time: 1 h
Yield: Serves 4
Cuisine: Indian
Ingredients: 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 Charlotte potatoes, cut into chunks; 400g tin chickpeas, drained and rinsed; 100g spinach, chopped; ½ lemon, juiced; 1 tsp garam masala; naans, to serve

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

Ingredients

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 Charlotte potatoes, cut into chunks
400g tin chickpeas, drained and rinsed
100g spinach, chopped
½ lemon, juiced
1 tsp garam masala
naans, to serve

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.