Description
A hearty and flavorful spinach, chickpea, and potato curry that combines aromatic spices with wholesome ingredients, perfect for a nourishing midweek vegan meal served with warm naans.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 thumb-sized piece ginger, chopped
- 1 green chilli, chopped
- 100g spinach, chopped
- 400g salad potatoes (such as Charlotte), cut into chunks
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- Half lemon, juiced
- Salt, to taste
Other Ingredients
- 1 tbsp vegetable oil
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- Naans, to serve
Instructions
- Make the onion purée: Put the onion, garlic, ginger, chilli, and 3 tablespoons of water into a blender or food processor and whizz until completely smooth.
- Cook the purée and spices: Heat the vegetable oil in a large, deep, non-stick frying pan. Carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the ground cumin, coriander, and turmeric and cook for 2 minutes to release their flavors.
- Add tomatoes and simmer: Tip in the chopped tomatoes and bring the mixture to a simmer.
- Cook potatoes and chickpeas: Season the curry, then add the potato chunks and chickpeas along with half a tin of water. Simmer for 30 minutes until the sauce thickens and the potatoes are cooked through.
- Wilt the spinach: Add the chopped spinach and cook for a few minutes until wilted and incorporated into the curry.
- Finish the curry: Stir in the lemon juice and garam masala to brighten and enhance the flavors.
- Serve: Serve the curry hot with warm naans on the side.
Notes
- Try this lightly-spiced vegan curry for a wholesome midweek meal that uses storecupboard ingredients such as canned tomatoes and chickpeas.
- Adjust the green chilli quantity to make the curry milder or spicier according to taste.
- This dish freezes well – store cooled portions in airtight containers for up to one month.
- For a creamier texture, add a splash of coconut milk towards the end of cooking.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 224
- Sugar: 6.9 g
- Sodium: 210 mg
- Fat: 5.3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6.9 g
- Protein: 8.8 g
- Cholesterol: 0 mg
