Potato, Chickpea and Spinach Curry. Recipe and Food Photography by Shika Finnemore, The Bellephant

Potato, Chickpea and Spinach Curry

This vegan Potato, Chickpea and Spinach Curry is the perfect one pot dinner. Packed full of spices and hearty veggies it’s healthy and full of flavour.

Serve it with roti and some Coconut Lentil Curry for a curry feast. Being so hearty and protein rich; it’s perfect to eat on it’s own too. I love doubling this recipe up so me and Oscar can a have a bowl for lunch the next day. It makes our work day so much better!

Don’t be put off the by the long list of ingredients. They’re staple spices you can use time and time again. Once everything is in the pot it’s just about waiting for it to cook itself so the hardest bit is having the delicious smell of curry in the air whilst waiting patiently to eat it.

Potato, Chickpea and Spinach Curry. Recipe and Food Photography by Shika Finnemore, The Bellephant

Tip: Add fish or prawns towards the last 5-10 minutes of cooking. Or if you fancy chicken in it add that in bite size pieces along with the spices and potatoes.

Potato, Chickpea and Spinach Curry

Total Time: 40 minutes

Makes: 4

Potato, Chickpea and Spinach Curry

Ingredients

  • 2 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 large onion, finely chopped
  • 5 cloves of garlic, minced
  • 1 large thumb of ginger, minced
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1-2 tsp hot chilli powder (optional)
  • 1/2 tsp ground black pepper
  • 500g new potatoes, diced in to bitesize chunks
  • 1 tin of chickpeas, drained
  • 1 tin of chopped tomatoes
  • 200ml water
  • 100g spinach, chopped
  • Juice of half a lemon
  • Salt to taste

Instructions

  1. Heat the coconut oil in a saucepan. Fry the cumin and mustard seeds for around 30 seconds until they start to pop.
  2. Sauté the onions until they start to brown and then add in the garlic and ginger. Cook for a further 2-3 minutes.
  3. Add the spices, salt, pepper and potatoes and cook for a few minutes; stirring to evenly coat.
  4. Mix in the chopped tomatoes, chickpeas and water.
  5. Bring to a boil, reduce and simmer for around 25-30 mins until the potatoes are soft and cooked through. Stir if needed in between to prevent the bottom from burning.
  6. Turn off the heat and stir in the chopped spinach and coriander. Stir in the lemon juice along with any more salt if needed (to taste).
  7. Serve with roti, rice or enjoy a hearty bowl of it on it's own.
http://thebellephant.com/recipes/potato-chickpea-and-spinach-curry/

2 Comments

  1. I would gobble that up so fast. Looks amazing!

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