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!
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)
- Peel potato and sweet potato. Cut into bite sized chunks.
- Heat oil in a large heavy-bottomed saucepan or casserole dish. Add onion, garlic, pinch of salt. Cook until transparent over a medium heat.
- Stir in curry paste. Cook for a minute. Add potato, sweet potato, chickpeas. Stir to coat everything with the curry paste.
- Add water/stock, lemon juice, coconut milk, mango chutney, tomato puree, tomatoes and almonds.
- 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.
- Garnish with chopped coriander and serve with a green salad.