Chickpea Potato Spinach Curry
This curry is absolutely heavenly and you will love every bite
Servings: 4
Ingredients
- 2 tbsp vegetable oil or coconut oil
- 1 x 400 gram canned chickpeas
- 3 medium potatoes cut into cubes
- 4 cups baby spinach chopped
- 2 small bay leaf
- 1x 5cm piece cinnamon stick
- 1 onion finely chopped
- 1 tsp ginger/garlic paste
- 1 green chillie
- 3 roma tomatoes skin removed and blended
- 1 tsp ground cumin/jeera
- 1 tsp ground coriander/dhania
- 1/2 tsp turmeric
- 1/2 tsp ground fennel/soomph
- 1 tsp garam masala
- 2 tsp kashmiri chilli powder
- 1 cup vegetable stock
- 1x 400 ml coconut milk
- 1 tbsp lemon juice
- salt
Instructions
- If you are microwaving the potatoes, place it in a plate with a few drops water. Cover and cook for 5 minutes. Set aside
- Heat oil in a pan. Add the bay leaf and cinnamon stick. Fry until fragrant
- Add the onion and green chilli and saute until the onion is golden brown
- Add the ginger/garlic paste and fry for a minute
- Add the tomatoes and cook for 5 minutes or until it thickens
- Add the spices, chilli powder, cumin, coriander, fennel, turmeric and cook for 2 minutes
- Add the vegetable stock together with the potatoes and chickpeas. Rinse the chickpeas before adding it to the dish.
- Season with salt. Add the coconut milk and allow it to simmer until the potatoes are soft and tender
- Add the spinach and cook just until it wilts. Add the garam masala. Drizzle in the lemon juice
- Serve hot with plain Basmati or Cumin Rice
Notes
- You can replace the potatoes with sweet potatoes if you are carb conscious
- The coconut milk can also be replaced with some fresh cream if you want a richer curry, you may have to reduce the quantity
- If you don't have vegetable stock it's perfectly ok to use water
- If you are living at a lower altitude you may need to reduce the liquid a little before adding the other ingredients as the curry may cook quicker