Spinach, chickpea and potato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 3 cloves garlicchopped
- a thumb-sized piece gingerchopped
- 1 green chillichopped
- 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 chickpeasdrained and rinsed
- 100g spinachchopped
- Half lemonjuiced
- 1 tsp garam masala
- naansto serve
Nutrition: per serving
- kcal224low
- fat5.3g
- saturates0.5g
- carbs32g
- sugars6.9g
- fibre6.9g
- protein8.8g
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.
