Potato, Spinach & Chickpea Curry

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.

​