Potato and Spinach Curry
This is a Vegan recipe, very tasty and easy to produce plus it makes a nice change from meat.
Serves 4-6 (Estimated) Rating 4/5
Prep Time 10 Minutes Cooking Time 60 Minutes
| Ingredients |
| 1 Potato, peeled and cubed |
| 1 tbsp Vegetable Oil |
| 4 Shallots, finely chopped |
| 2 Garlic Cloves, finely chopped |
| 1 tsp Cumin Seeds |
| 1 tsp Paprika |
| 1 tsp Curry Powder |
| 1 tsp Turmeric |
| 1 tsp Garam Masala |
| 1 Red Chilli, finely chopped |
| 1 tbsp Tomato Purée |
| 1 lt Vegetable Stock |
| 150 g Fresh Spinach, finely chopped |
| 200 g Chickpeas |
| Salt, to taste |
| Black Pepper, to taste |
| Lemon Juice, to serve |
| Method |
| Parboil the potatoes for five minutes, then set aside. |
| Heat the oil and sauté the shallots and garlic for 2 minutes. |
| Now add cumin seeds and cook for 1 minute. |
| Add the other spices, chilli and the tomato purée and cook for a further 3 minutes. |
| Add the potato and cook for another 3 minutes. |
| Then add the stock and enough water to cover. |
| Bring to the boil and simmer for 15-20 minutes until the potato is almost cooked. |
| Top up the water as necessary. |
| Add the spinach and chickpeas and cook for another 10 minutes. |
| Season with salt and pepper. |
| Squeeze lemon juice on to serve. |