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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 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

Vegan safe Vegetarian

Ingredients
1 large potato in large cubes
1 tablespoon vegetable oil
4 shallots finely chopped
2 cloves garlic roughly chopped
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon Garam Masala
1 whole chilli slit down the middle
1 tablespoon tomato puree
1 litre vegetable stock
150g fresh spinach finely chopped
200g tin chickpeas
Salt to taste
Pepper to taste
Lemon juice to serve
Method
Parboil the potato for five minutes.
Heat the oil and saute the shallots and garlic for 2 minutes.
Now add cumin seeds and cook for 1 minute.
Add the other spices chilli and the tomato puree 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.
Squeeze lemon juice on to serve.