Chickpea, potato and spinach curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp olive oil/sunflower/vegetable oil1 onion, sliced1 clove garlic, peeled and chopped2cm piece root ginger, peeled and grated1 tbsp garam masalahalf tsp dried chilli flakes300g tinned potatoes, drained and quartered400g tin chickpeas, drained400g tin chopped tomatoes100g baby spinach leavesSalt and pepper
Nutritional information is INCORRECT, recipe only.
Serves 2.
Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until the onion is softened but not coloured.
Stir in the garam masala and flaked chilli, and continue to cook for two minutes before adding the potatoes, chickpeas, tomatoes and 150ml water. Bring to a simmer and cook for 15 minutes until the sauce has thickened.
Stir in the spinach until it has wilted, and season to taste.
Serve with raita if you fancy it:
For a quick raita, stir 1tbsp mint sauce and 1/4 grated cucumber into 150ml natural yogurt and season
Number of Servings: 2
Serves 2.
Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until the onion is softened but not coloured.
Stir in the garam masala and flaked chilli, and continue to cook for two minutes before adding the potatoes, chickpeas, tomatoes and 150ml water. Bring to a simmer and cook for 15 minutes until the sauce has thickened.
Stir in the spinach until it has wilted, and season to taste.
Serve with raita if you fancy it:
For a quick raita, stir 1tbsp mint sauce and 1/4 grated cucumber into 150ml natural yogurt and season
Number of Servings: 2
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 80.3 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.5 g
- Protein: 1.1 g
Member Reviews