Simple Veggie Curry
This hearty and flavorful Potato and Chickpea Curry is a delightful blend of aromatic spices, tender potatoes, protein-rich chickpeas, and vibrant spinach. The combination of garam masala, ginger, and garlic creates a warming and fragrant sauce that envelops the vegetables in a mouthwatering medley of flavors. Serve this comforting curry with naan bread and cooling raita for a satisfying and balanced meal.
— Constant Cookbook
Ingredients
- 1 tbsp Sunflower Oil
- 1 Onion (sliced)
- 1 Garlic Clove (peeled & chopped)
- 2cm Root Ginger (peeled & grated)
- 1 tbsp Garam Masala
- 1/2tbsp Dried Chilli Flakes
- 300g Boiled Potatoes (quatered)
- 400g Tinned Chopped Tomatoes
- 400g Tinned Chickpeas
- 100g Baby Spinach Leaves
- 150ml Water
- Salt & Pepper
Instructions
- Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until softened but not coloured.
- Stir in the garam masala and flaked chilli and continue to cook for 2 minutes before adding the potatoes, chickpeas, tomatoes and water.
- Bring to a simmer and cook for 15 minutes until the sauce has thickened.
- Stir in the spinach until it has wilted and season to taste.
- Good with raita and naan bread.
Yield
Serves 2
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