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.
Servings: 3
Calories: 421kcal
Ingredients
- 1 Onion
- 2 Potatoes 350-400g
- 1 can Chickpeas
- 1 tablespoon Vegetable Oil optional
- 3 cup Spinach 100g
- 2 Garlic Cloves
- 1 Chilli inc. seeds if you like hot
- 2 Bay Leaves
- 1 teaspoon Ground Coriander
- 1 tablespoon Turmeric
- 1 ½ tablespoon Curry Powder Mild
- 1 tablespoon Tomato Puré
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Paprika
- Salt
- Water 500-600ml
Instructions
- 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.
Nutrition
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