Chickpea and Potato Curry

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 2 tablespoons vegetable oil (or avocado oil)
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1 inch ginger root (grated)
• 1 green chili (deseeded and diced)
• 1 teaspoon garam masala
• ½ teaspoon curry powder (optional)
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 pound potatoes (peeled and cubed)
• 1 15-ounce can chickpeas (cooked)
• 1 cup vegetable stock (or water)
• 1 14-ounce can diced tomatoes ((crushed tomatoes in the UK))
• ½ teaspoon salt
• 2 cups baby spinach leaves (packed)
• 2 tablespoons chopped fresh parsley (or cilantro/coriander)

Method

1. In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent. Add garlic and cook for 1 more minute or until its fragrant.
2. Add the spices, cook and keep stirring for 1 more minute or until fragrant.
3. Add diced tomatoes, then refill the same can with water and add the water to the pot.
4. Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add half of a can of coconut at this point if you like (optional).
5. Wilt the spinach leaves by adding them to the curry and cook for a minute. Serve over rice and garnish with chopped parsley or coriander.