Spinach Chickpea and Potato Curry
Spinach Chickpea and Potato Curry
This comforting and wholesome vegetarian curry is made with Spinach, Potatoes and Chickpeas. It is tantalizingly delicious and it's sure to satisfy even the most healthiest appetites. Spinach and Chickpeas are by nature gluten free and very nutrient dense, which is so essential in a primarily plant-based diet. This delicious curry is full of flavour and warming spices and so simple to make. The curry is ideally served with basmati rice or naans but any grain that you have on hand also works.
What you’ll need for Spinach Chickpea and Potato Curry:
Onion
Garlic
Cumin Seeds
Curry Leaves
Green Chilli
Garam Masala
Ground Coriander
Chilli Powder
Ground Turmeric
Ripe Tomatoes
Red Peppers
Potatoes
Chickpeas
Baby Spinach
- 3 Tbles Vegetable Oil
- 1 Large Onion (Finely Chopped)
- 3 Cloves Garlic (Chopped)
- 1 Fresh Green Chilli (Sliced Lengthwise)
- 1 Tsp Whole Cumin Seeds
- 1 Tsp Ground Coriander
- 1 Tsp Ground Turmeric
- 1 Tsp Chilli Powder
- 1 Tsp Garam Masala
- Salt (To Taste)
- 1 Large Tomato (Chopped)
- 4 Medium Potatoes (Cubed)
- 1/2 Red Pepper (Cubed)
- 1 400 Gr Can Chickpeas (Drained And Rinsed)
- 1-2 Cups Water
- 200 Gr Baby Spinach (Chopped)
To Serve
- Basmati Rice or Naans
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Heat oil in a heavy bottom pan on medium heat.
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When hot, add the chopped onion and cook for 3-4 minutes or until theybegin to soften.
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Add the garlic, cumin seeds, green chilli and curry leaves and sauté until lightly golden. Add the rest of the spices – ground coriander, ground turmeric, chilli powder and garam masala. Fry until fragrant, about 40 seconds.
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Add in the chopped tomatoes and cook until the tomatoes have broken down and softened and it resembles a curry paste. Add a bit of water if needed.
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Season with salt to taste and add the cubed potatoes along with 1 a cup of water and simmer for approx. 20 minutes or until the sauce has thickened and the potatoes have cooked through.
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Add the chopped red pepper and the drained chickpeas and simmer for another 10 minutes adding more water if needed.
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Lastly add the spinach and cook through for a few minutes to wilt.
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Serve hot with basmati rice or naans.
