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

Photo soon folks

Vegan safe

Carbon Rating A

CO2e Information

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 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

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.