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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 455.9
  • Total Fat: 14.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 573.8 mg
  • Total Carbs: 76.6 g
  • Dietary Fiber: 10.3 g
  • Protein: 10.4 g

View full nutritional breakdown of Chickpea, Spinach & Potato Curry calories by ingredient
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Chickpea, Spinach & Potato Curry

Submitted by: WAHZOE

Introduction

If you can't get coconut cream do NOT use creamed coconut neat, it is not the same thing, follow the following quantities.

Advantages!
Creamed coconut can be used to make coconut milk and coconut cream. When exposed to temperatures above 23C, the creamed coconut will liquefy allowing it to mix perfectly with water.
1 part creamed coconut + 5 parts water = coconut milk
1 part creamed coconut + 2.5 parts water = coconut cream
If you can't get coconut cream do NOT use creamed coconut neat, it is not the same thing, follow the following quantities.

Advantages!
Creamed coconut can be used to make coconut milk and coconut cream. When exposed to temperatures above 23C, the creamed coconut will liquefy allowing it to mix perfectly with water.
1 part creamed coconut + 5 parts water = coconut milk
1 part creamed coconut + 2.5 parts water = coconut cream

Number of Servings: 4

Ingredients

    3 large potatoes
    1 large sweet potato
    1 tbsp oil
    1 large onion, finely chopped
    4 cloves of garlic, crushed
    Pinch of salt
    2 tbsp korma curry paste (I prefer Pataks)
    1 can chick peas (garbanzo beans), drained
    500ml water or vegetable stock (sodium quantity in the recipe is for using water, adjust if using stock)
    juice of 1 lemon
    200ml coconut cream (NOT the same as creamed coconut, see intro text)
    1 tbsp mango chutney
    1 tbsp tomato puree (paste to my American friends)
    4 tbsp chopped coriander leaves (cilantro)
    1/2 a 400g can of chopped tomatoes (or 1 small can if you can be bothered to pay the extra)
    2 tbsp ground almonds
    handful of spinach

Directions

1. If using creamed coconut to make coconut cream take 33g of the coconut cream and mix with 170ml hot water until the coconut cream has dissolved.

2. Peel the potatoes and cut into bite sized chunks.

3. Heat the oil in a large pan or casserole dish.

4. Add the onion, garlic and a pinch of salt. Cook gently over a low heat for 5 minutes until soft but not coloured.

5. Stir in the curry paste. Cook for 2 minutes, stirring.

6. Add the potatoes and chick peas. Stir for 1 minute.

7. Add the remaining ingredients except the spinach. Bring to a boil. Stir, reduce the heat to low and cover.

8. Simmer gently for 45 minutes, stirring occasionally.

9. Add the spinach 2 minutes before serving. Serve with rice or scoop with chapatis or naans.


Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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