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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.

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Serves 4-6 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 60 Minutes

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Vegan safe Vegetarian

1 Potato
1 Tablespoon Vegetable Oil
4 Shallots, finely chopped
2 Garlic Cloves, chopped
1 Teaspoon Cumin Seeds
1 Teaspoon Paprika
1 Teaspoon Curry Powder
1 Teaspoon Turmeric
1 Teaspoon Garam Masala
1 Red Chillies, slit down the middle
1 Tablespoon Tomato Purée
1 Litre Vegetable Stock
150 Gram Fresh Spinach, finely chopped
200 Gram Chickpeas
Salt, to taste
Black Pepper, to taste
Lemon Juice, to serve
Parboil the potato for five minutes.
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.
Squeeze lemon juice on to serve.