Recipe of the Month

Posted at 12:59 pm on 20th November, 2017

Spinach, Potato and Chickpea Curry

Ingredients
1 onion

1 clove garlic
1 x 5ml spoon oil
2 x 15ml spoons curry paste
300ml water

1 large potato

400g can chopped tomatoes

410g chickpeas, canned (drained)

3 handfuls of fresh spinach

 

 

Equipment
Knife, chopping board, garlic press, frying pan, measuring spoons, measuring jug, wooden spoon, can opener.

 

Method
1. Prepare the onion, garlic and potatoes:

        slice the onion;

        peel and crush the garlic;

        peel and cube the potatoes.

2. Fry the onion and garlic for 2 minutes in the oil.
3 Stir in the curry paste, potatoes and water.

4. Add the tomatoes and chickpeas, then allow to simmer for 20 minutes, until the potato is tender.

5. Stir in the fresh spinach, and allow to cook for a further 2 minutes.
6. Serve.

 


Top tips

        Serve with boiled rice, naan bread and a side salad.

        Replace the tomatoes with thinly sliced courgettes, peppers or okra.

        Batch cook – freeze portions for a rainy (busy) day