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 |
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 |
Method |
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. |