Spiced Chickpea & Potato Fry-up
This flavorful and nutritious chickpea and potato curry is a vibrant and comforting dish that is perfect for a cozy night in. The combination of soft potatoes, hearty chickpeas, and aromatic spices creates a satisfying meal that is sure to please your taste buds. With a touch of fresh coriander scattered on top, this curry is both visually appealing and delicious. Serve alongside warm chapatis, creamy yogurt, and sweet mango chutney for a well-rounded and satisfying meal.
— Constant Cookbook
Ingredients
- 300g potatoes , cut into small pieces
- 2 onions , sliced
- 2 garlic cloves , crushed
- 1 tsp olive oil
- 1 tsp each ground coriander , turmeric and mild chilli powder
- 1 tbsp cumin seeds
- 410g tin chickpeas , drained and rinsed
- 2 tbsp tomato purée
- 200g baby spinach
- small bunch coriander , leaves chopped
- wholemeal chapatis , low-fat natural yogurt and mango chutney, to serve
Instructions
- Boil the potatoes in salted water until just tender. While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins. Add all the spices, then fry for 1 min more. Stir in the chickpeas and tomato purée with 400ml water, then turn the heat up and bubble for a few mins.
- When the potatoes are ready, drain and add to the pan. Cook for a few mins until the sauce is thick, stir in the spinach, then season. When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 201 calories
- Fat Content: 4 grams fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.66 milligram of sodium
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