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Spinach, chickpea and potato curry

Name: Spinach, chickpea and potato curry
Total time: 1 h
Ingredients: onion 1, chopped; garlic 3 cloves, chopped; ginger a thumb-sized piece, chopped; green chilli 1, chopped; vegetable oil 1 tbsp; ground cumin 1 tsp; ground coriander 1 tsp; ground turmeric 1 tsp; chopped tomatoes 400g tin; Charlotte potatoes 400g, cut into chunks; chickpeas 400g tin, drained and rinsed; spinach 100g, chopped; lemon ½, juiced; garam masala 1 tsp; naans to serve

1 hour
serves 4
Easy

Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas and chopped tomatoes in this flavoursome dish

By Adam Bush

November 18, 2019 at 2:36 pm

Make our spinach, chickpea and potato curry recipe for a comforting vegan dinner. Then check out more chickpea curry and vegan curry recipes.

Ingredients

onion 1, chopped
garlic 3 cloves, chopped
ginger a thumb-sized piece, chopped
green chilli 1, chopped
vegetable oil 1 tbsp
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
chopped tomatoes 400g tin
Charlotte potatoes 400g, cut into chunks
chickpeas 400g tin, drained and rinsed
spinach 100g, chopped
lemon ½, juiced
garam masala 1 tsp
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.