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Spinach, Chickpea and Potato Curry

Serves 4: Prep 20 mins: Cook 50 mins


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


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.

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