Serves 4: Prep 20 mins: Cook 50 mins
Ingredients
1 Onion, chopped
3 Cloves Garlic, chopped
A thumb size piece of Ginger, chopped
1Green Chilli, Chopped
1 tbls Rapeseed Oil
1 tsp Ground Cumin
1tsp Ground Coriander
1 tsp Ground Turmeric
400g Tin Chopped Tomatoes
400g Salad Potatoes
400g Tin Chickpeas, drained & rinsed
100g Fresh Spinach, washed & chopped
1/2 Lemon, juiced
1 tsp Garam Masala
Naan, to serve
Method
1/ Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
2/ Heat the rapeseed oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
3/ Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
4/ Stir in the lemon juice and garam masala, and serve with naans.