Spinach, Chickpea and Potato Curry

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Servings 4 people

Ingredients
  

  • 1 Onion
  • Thumb-sized Piece, Ginger, Chopped
  • 1 Chilli
  • 1 tsp Oil
  • 3 Cloves of Garlic
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Ground Turmeric
  • 1 tsp Garam Masala
  • 400 g Potatoes
  • 1 Tin of Chopped Tomatoes
  • 1 Tin Chickpeas
  • 100 g Spinach
  • ½ Lemon, Juiced

Instructions
 

  • Blend onion, ginger, chilli and 2 tbsp of water until completely smooth.
  • Heat the oil in a large, deep, non-stick frying pan, carefully add the puree and cook for 10 minutes until reduced and golden.
  • Add the spices and cook for 2 minutes. add the tomatoes and bring to a simmer. Season and add the potatoes and chickpeas along with ½ tin worth of water and simmer for 30 minutes until thickened and the potatoes are cooked through.
  • Add the spinach and cook for few minutes to wilt. Stir in the lemon and garam masala and serve.
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