Potato, Spinach & Chickpea Curry

This simple curry is a great way to use up extra vegetables you have around. You can get creative with the amounts and types of veggies you put in.

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Potato, Spinach & Chickpea Curry

Vegan, Gluten Free

Time: 40 minutes

Serves: approx. 6

Ingredients:

• approx. 6 potatoes

• 1 can of chickpeas, rinsed

• 1 can of diced tomatoes

• 1/2 can of coconut milk

• 3-4 cups of spinach

• 1/2 an onion, chopped

• 1 tsp garlic

• 1 tsp ginger

• 1 tsp coriander

• 1 tsp curry powder

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp garam masala

• 1 tsp paprika 

• 1 tsp green chilli spice (or more, depending on preference - I used sauce, but use fresh chillies if you have them)

• salt and pepper, to taste

To Make:

1. In a blender or food processor, mix together the onion, garlic, ginger and canned tomatoes. (This step is optional, but it helps give the mixture a smoother texture. If you don’t have a blender or food processor, you can skip this step).

2. Heat vegetable oil in a large pot, add the onion/garlic/ginger/tomato mixture.

3. Stir in all of the spices and seasoning.

4. Add potatoes, chickpeas, and coconut milk. Cover and simmer on low heat for 15-20 minutes, or until potatoes are cooked. Stir every few minutes.

5. Stir in spinach. Once spinach is cooked to your preference, serve alone or with rice and naan.

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