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Potato, Spinach & Chickpea Curry

9/27/2018

1 Comment

 
PREP: 4 min
COOK: 50 min

Serves 3-4
Recommended Price: £5-£7

Ingredients 
  • 400g White Potatoes
  • 1 x Bag Spinach
  • 1 x Medium White Onion
  • 2-3 cloves Garlic - to taste
  • 1 x Tinned Chopped Tomatoes
  • Chickpeas - drained and rinsed
  • 2 tsp Ground Cumin
  • 1 tsp Ground Ginger
  • 1 tsp Turmeric
  • 1tsp Chilli Powder
  • 1tsp Oil
  • Fresh Coriander - handful
  • Salt and Pepper

Method
  • Finely chop the garlic and slice onions.
  • Add oil to a large pan, then fry the garlic and onions on a low heat for 5 minutes.
  • Turn the heat up and add the potatoes, add the spices and stir to coat the veg, cook for 3-4 minutes stirring constantly to toast the spice.
  • Add the tin of chopped tomatoes, and add 200ml water.
  • Simmer on a low heat for 40 min to 1 hour until the potatoes are almost cooked.
  • Add the chickpeas to the pan; turn the heat up and cook for a further 20-30 minutes.
  • Just before serving, add in the bag of spinach and stir until it starts to wilt.
  • Finish with roughly chopped coriander.
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1 Comment
centro link
6/18/2023 03:17:53 pm

Great reaading your blog

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