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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3
Calories: 421kcal
Author: Adriana Z.



  • 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