CHICKPEA, SPINACH AND POTATO CURRY

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CHICKPEA, SPINACH AND POTATO CURRY

I was properly introduced to homemade curry at University when I was in digs with a guy who had the most ridiculous obsession with chillies.  He would eat them raw like a carrot every day and as he did most of the cooking, I became accustomed to hot food.  This curry can be as hot as you want it, I sometimes make it without the chillies for the kids as it still has the curry kick without the heat, and add a few chilli sprinkles to my portion.  Many curry recipes use ghee in large amounts to bring together all the dried spices for toasting.  A small amount of rapeseed oil mixed with a little cold water has the same affect with but a fraction of the calories!  The chickpeas and potatoes provide enough satisfaction and carbs so I serve it with cauliflower rice, poppadoms and tomato salsa.

INGREDIENTS

1/2 tsp each of ginger and tumeric
1 tsp garam masala, cumin, salt, hot curry powder
2 tbsp paprika
3 tbsp rapeseed oil
1 large onion
1 chilli
1/2 tsp chopped garlic
2 medium potatoes
1 tin of chickpeas
1 tin of chopped tomatoes
100g baby spinach

  1. Put all the spices, salt, chilli and garlic in a pan with the oil and add a small amount of water, enough to bring it together
  2. Add the onion and fry for 2 minutes
  3. Add the tinned tomatoes and fill the empty can half way with water and add to the pan
  4. Chop the potatoes into bite-sized pieces and add
  5. Rinse the chickpeas, add to the pan and cook covered for 1 hour on the lowest heat stirring occasionally.
  6. Add the washed spinach and cook for a further 5 minutes

 

 

By |2017-05-17T21:42:55+00:00May 17th, 2017|Dinner, Recipies, Savoury|0 Comments

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