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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 4/5

Prep Time 10 Minutes Cooking Time 60 Minutes

Vegan safe Vegetarian

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 purée
1ltr vegetable stock
150g fresh spinach finely chopped
200g tinned chickpeas
Salt to taste
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.