We are big fans of spicy food, especially curries. Now that the evenings are getting darker, and colder, there’s nothing better than a big bowl of comfort food. This potato, spinach and chickpea curry is most definitely that. Full of yummy veggies with a kick of spiciness it’s great for autumn/winter. The coconut milk provides a coolness for the spice. It’s also really easy to make which is always good. I actually found the recipe on Jamie Oliver’s site and have changed it slightly. I cook it longer than he said as I found my potatoes weren’t very soft. I also reduced down the amount of onion in it, but you can always add more if you want to.
Potato, Spinach & Chickpea Curry
- olive oil (I actually used coconut oil)
- 1 red onion
- 3 tablespoons rogan josh paste
- 1 fresh red chilli
- 3cm piece of ginger
- 1 bunch of fresh coriander
- 3 sweet potatoes or normal potatoes
- 1 x 400 g tin chickpeas
- 8 ripe tomatoes or 1 x 400g tin chopped tomatoes
- 1 x 400 ml tin light coconut milk
- 400 g pre-washed spinach (I used frozen)
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 30 to 45 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with rice.
Although the recipe says sweet potatoes you can use normal ones, you could also add more vegetables if you want. We’ve tried it with aubergine, cauliflower, peppers and it’s been nice every time. This recipe also makes a huge amount so it’s great for freezing or eating the next day as left overs. If you like curry and vegetables this is definitely one you should try out.