Potatoes, chickpeas, and spinach curry
Serves: 4
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Directions
- Heat the oil in a medium pot and add the onions and allow to brown before adding the garlic mixture and mustard seeds. Stir and reduce the heat. Continue stirring while adding the spices, potatoes, tomatoes, water and allow to simmer until the potatoes are soft, for approximately 10 – 15 minutes.
- Add the chili, spinach and chickpeas and season to taste. Cover and allow to simmer on low heat for 15 – 20 minutes.
- Once done, garnish with the coriander and serve.
Ingredients
- 10 ml Canola oil
- 1 Onion, finely chopped
- 5 ml Fresh ginger and garlic mix
- 5 ml Mustard seeds
- 5 ml Ground cumin
- 5 ml Mild curry powder
- 3 Medium potatoes, skin on and cubed
- 410 g Chopped peeled tomatoes
- 250 ml Water
- 1 Green chili, seeded and finely chopped
- 500 ml Baby spinach
- 410 g Tin of chickpeas, drained
- 60 ml Fresh coriander, chopped