Potato and Chickpea Curry

Potato and Chickpea Curry

What you need:

3 tbsp of spring onion, green part only finely chopped 

2 tbsp garlic infused olive oil

1 tbsp freshly grated ginger

2 tsp tumeric

1 1/2 tsp coriander

1 tsp chilli flakes

1/2 tsp curry powder

2 tbsp water

1 can chickpeas, rinsed well

600g potatoes, cut into small pieces

1 can tinned tomatoes

1 can coconut milk

Salt and pepper

150g spinach

Potato and Chickpea Curry

What to do:

  1. In a large pot on a medium heat, fry the spring onion and ginger in olive oil until soft. 
  2. Add in all spices , fry for a minute then add in water and continue to fry until it forms a paste 
  3. Add chickpeas, potato, tomatoes and coconut milk and gently stir all together 
  4. Reduce heat to a simmer and cook for 30-40 minutes, or until potato is soft. Season with salt and pepper and stir through spinach until soft.
  5. Serve with brown rice, coriander and a dollop of yoghurt 
Potato and Chickpea Curry

Like this recipe? Why not try my dhal- find the recipe here