Spiced Potato Curry with Spinach and Chickpeas
This family favourite Indian-inspired warm & cosy spiced potato curry, with spinach and chickpeas is ideal to be enjoyed with naan bread or fragrant rice.
Finely chop the onion and sauté in vegetable oil with grated garlic, chopped chili, bay leaves, ground coriander, curry powder and turmeric.
Cube the potatoes to equal size pieces and add to the pan.
Add chickpeas and tomato puré once the potatoes start to brown.
After a few minutes add boiling water (enough to nearly cover the veggies) and salt, cover with the lid and simmer for 20 minutes.
Remove bay leaves and stir in the spinach. Cook for only 2-3 minutes.
Serve with naan bread or fragrant rice.
Calories: 421kcal | Carbohydrates: 75g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Potassium: 1709mg | Fiber: 16g | Sugar: 5g | Vitamin A: 3287IU | Vitamin C: 86mg | Calcium: 158mg | Iron: 7mg