Description
A wholesome and flavorful Spinach, Chickpea, and Potato Curry that’s perfect for a midweek meal. Packed with spices, tender potatoes, and nutritious chickpeas, this vegan curry is easy to prepare and serves 4, complemented wonderfully by warm naan bread.
Ingredients
Scale
Vegetables and Legumes
- 1 onion, chopped
- 3 cloves garlic, chopped
- Thumb-sized piece ginger, chopped
- 1 green chilli, chopped
- 400g salad potatoes (such as Charlotte), cut into chunks
- 400g tin chickpeas, drained and rinsed
- 100g spinach, chopped
- 400g tin chopped tomatoes
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- Half lemon, juiced
Other
- 1 tbsp vegetable oil
- Naans to serve
Instructions
- Prepare the purée: Place the chopped onion, garlic, ginger, green chilli, and 3 tablespoons of water into a blender or food processor. Blend until completely smooth to create a thick onion purée base for the curry.
- Cook the onion purée and spices: Heat the vegetable oil in a large, deep, non-stick frying pan over medium heat. Carefully add the onion purée and cook for about 10 minutes, stirring occasionally until it reduces and turns golden. Then add the ground cumin, coriander, and turmeric, cooking for an additional 2 minutes to release their aromas.
- Add tomatoes and simmer: Pour in the chopped tomatoes, stir well, and bring the mixture to a simmer over medium heat, creating a rich curry sauce.
- Cook potatoes and chickpeas: Season with salt to taste, then add the potato chunks and drained chickpeas along with half a tin of water (about 200ml). Simmer gently for 30 minutes, stirring occasionally, until the sauce thickens and the potatoes are tender.
- Add spinach and finish: Stir in the chopped spinach and cook for a few more minutes until the spinach wilts. Remove from heat and stir through the lemon juice and garam masala to brighten the flavors.
- Serve: Serve the curry hot with warm naans on the side for a satisfying meal.
Notes
- Try this lightly-spiced vegan curry for a wholesome and nutritious midweek meal that uses pantry staples like chickpeas and canned tomatoes.
- Adjust the green chilli quantity to control the heat level according to your preference.
- If you prefer a thicker curry, simmer uncovered to reduce the sauce further.
- For extra protein, you can add tofu or tempeh cubes along with the chickpeas.
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 224
- Sugar: 6.9g
- Sodium: Approximately 250mg
- Fat: 5.3g
- Saturated Fat: 0.5g
- Unsaturated Fat: Approximately 4.8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6.9g
- Protein: 8.8g
- Cholesterol: 0mg
