Spinach, Chickpea and Potato Curry Recipe

If you’re searching for a cozy, wholesome dinner that delivers big on flavor without a long ingredient list, this Spinach, Chickpea and Potato Curry Recipe is exactly what you need. I absolutely love how this curry is both hearty and light, perfect for those evenings when you want something comforting but not heavy. Plus, it’s packed with simple ingredients you probably already have, and it comes together with minimal fuss. Stick with me, and I’ll walk you through every step so you can make this fan-freaking-tastic curry your new weeknight staple.

this Recipe

Ingredients You’ll Need

This combination of ingredients hits that perfect curry note—warm spices, creamy potatoes, nutty chickpeas, and fresh spinach to brighten everything up. When you’re shopping, look for firm potatoes that hold their shape well and fresh, vibrant spinach for the best results.

• Onion: Adds a sweet base flavor; I like yellow onions for their balanced taste.
• Garlic: Fresh cloves are key to that authentic curry punch.
• Ginger: Thumb-sized pieces grated fresh give a zesty brightness.
• Green chilli: Adjust depending on your heat preference; I usually keep it mild.
• Vegetable oil: Neutral oil works best to let spices shine.
• Ground cumin, coriander, turmeric: These three are your magic trio—don’t skimp on quality spices.
• Chopped tomatoes (tin): Provides a tangy richness that balances the spices.
• Potatoes (salad potatoes like Charlotte): Waxy kinds hold up well and have a lovely texture in the curry.
• Chickpeas (tin): Protein-packed and creamy—rinse well to reduce saltiness.
• Spinach: Adds freshness and color; I use fresh chopped spinach but frozen works in a pinch.
• Lemon juice: Brightens and balances the warmth of the spices at the end.
• Garam masala: Added last for a fragrant finish that ties the curry together.
• Naan bread: Perfect for scooping up this curry and soaking up every last bit of sauce.

Variations

I love how versatile this Spinach, Chickpea and Potato Curry Recipe is—feel free to make it your own! Over time, I’ve tweaked it with different flavors and additions depending on what’s in my fridge and what my family’s craving. Don’t be shy about adding your personal touch.

• Add a Creamy Twist: Stir in coconut milk or a spoonful of yogurt at the end for a richer curry. My kids love this version as it mellows the spices beautifully.
• Spice Level: Boost the heat with extra green chillies or a dash of cayenne if you like it fiery—just remember to start low and build up.
• Extra Veggies: Feel free to throw in chopped carrots, peas, or bell peppers for more color and nutrients. I sometimes add frozen peas at the end for a sweet pop.
• Protein Boost: For a heartier meal, add cubes of paneer or tofu. I learned early on that marinating tofu in spices before adding it makes a big difference.

How to Make Spinach, Chickpea and Potato Curry Recipe

Step 1: Create Your Flavor Base

Start by blending the onion, garlic, ginger, green chilli, and a few tablespoons of water until it’s a smooth purée—you’ll get this beautiful paste that’s the foundation of your curry. I like using a food processor but a blender works just as well. This step is key because it ensures all those flavors meld together perfectly in the pan, giving a silky texture without any lumps.

Step 2: Cook the Spice Base and Build Flavor

Next, heat the vegetable oil in a large deep frying pan (non-stick is my go-to), then carefully add your onion purée. Let it simmer for about 10 minutes until it reduces down and turns a gorgeous golden color. This slow cooking draws out sweetness and develops complexity. Then add your ground cumin, coriander, and turmeric—cooking them for a couple minutes helps those spices bloom, which is a game changer for flavor depth.

Step 3: Simmer the Curry with Potatoes and Chickpeas

Pour in the chopped tomatoes and bring everything to a gentle simmer. Season lightly with salt, then add your chunked salad potatoes and drained chickpeas, along with half a tin of water. Cover and let it simmer gently for about 30 minutes. You’ll want the potatoes to cook through and the sauce to thicken—it’s that mellow, rich consistency that keeps me coming back to this recipe.

Step 4: Add Fresh Spinach and Final Touches

Once your potatoes are tender, throw in the chopped spinach and cook for just a few minutes until it wilts. Stir in the lemon juice for a bright hit that elevates the spices, and finish with a sprinkle of garam masala. That last addition is like the secret handshake of Indian cooking—adding both fragrance and warmth. Serve it hot with soft, buttery naans for the perfect meal.

How to Serve Spinach, Chickpea and Potato Curry Recipe

Garnishes

I usually sprinkle fresh chopped coriander on top—it adds a lovely herbaceous note and a pop of color that just looks inviting. Sometimes, I add a dollop of vegan yogurt or a drizzle of coconut cream to temper any heat and add creaminess, which everyone loves.

Side Dishes

This curry shines with warm garlic naan or fluffy basmati rice. My go-to is garlic naan to soak up the sauce, but honestly, it’s equally delicious with quinoa or even a simple cucumber raita on the side to cool things down.

Creative Ways to Present

For dinner parties, I like to serve the curry in individual mini cast iron pots or rustic bowls, garnished with a wedge of lemon and cilantro sprigs. Setting out small bowls of pickled onions or mango chutney allows guests to customize their flavor experience, making it feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover curry in airtight containers in the fridge, where it keeps well for up to 3 days. Reheating gently on the stove with a splash of water helps maintain the sauce’s lovely consistency. This curry tastes even better the next day after the flavors have melded overnight.

Freezing

This recipe freezes wonderfully. I portion it into freezer-safe containers and it keeps for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge and reheat gently, adding a touch of water or broth if needed to loosen the sauce.

Reheating

Reheat the curry slowly on low heat in a saucepan, stirring occasionally. This approach prevents the potatoes from breaking down too much and keeps the spinach from turning mushy. If you’re short on time, a quick zap in the microwave works—just cover and stir halfway through.

FAQs

Final Thoughts

I used to struggle with finding a curry recipe that’s both simple and hearty enough for busy nights, but this Spinach, Chickpea and Potato Curry Recipe has become my absolute favorite go-to. It’s comforting, nourishing, and reliably delicious every time I make it. Trust me—you’ll find yourself making it again (and again). So go ahead, give it a try, and don’t forget to share it with your friends and family. I promise they’ll thank you for it!

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