Chickpea, spinach & potato curry

This recipe is adapted from a recipe in Sam Stern’s ‘Student Cookbook’. What I love about it, apart from the gorgeous flavour, is that it’s a complete one-pot meal, it has protein, carbs, vegetables, loads of fibre and healthy oils in a good balance. Quick and economical too, it has everything!

 

 

 

 

(serves 4)

1 large potato

1 large sweet potato

2 tbsps oil

1 large onion, finely chopped

4 cloves garlic, crushed

2 tbsps korma curry paste

1 can chickpeas

100ml water or veg stock

Juice 1 lemon

200ml coconut milk

1 tbsp mango chutney

1 tbsp tomato puree

2 tbsp chopped coriander (optional)

1 can chopped tomatoes

2 tbsps ground almonds

4 large handfuls spinach (or 2 of defrosted frozen spinach)

  1. Peel potato and sweet potato. Cut into bite sized chunks.
  2. Heat oil in a large heavy-bottomed saucepan or casserole dish. Add onion, garlic, pinch of salt. Cook until transparent over a medium heat.
  3. Stir in curry paste. Cook for a minute. Add potato, sweet potato, chickpeas. Stir to coat everything with the curry paste.
  4. Add water/stock, lemon juice, coconut milk, mango chutney, tomato puree, tomatoes and almonds.
  5. Increase heat, cover and simmer gently for 20-35mins. Check and stir so it doesn’t dry and stick to the pan, add more water if needed. Stir in spinach and cook until wilted. Taste and adjust seasoning to suit.
  6. Garnish with chopped coriander and serve with a green salad.