Spinach, Chick Pea and Potato Curry
When I got two bags of spinach delivered to a household that would choose to eat none, I wanted to come up with ways to lose it in meals. Fortunately, spinach wilts down to nothing, so it was easy to use up a whole bag in this curry dish! This is delicious as a meal for the family in its own right with minty yogurt, but if you wanted to make it last a bit longer, you could use half and serve with rice, chappatis or crusty bread.
Large onion, chopped
Four cloves of garlic, finely chopped
Two large potatoes, cooked and cubed
Two 400g cans of chick peas, drained
1tsp ground coriander
1 1/2 tsp garam masala
1 tsp dried ginger or 1tbsp fresh chopped ginger
2tbsp lemon juice
Two tins of tomatoes
Tomato puree (a good squirt)
- Gently fry the onions in olive oil until soft and then add the garlic. Stir and fry for a couple of minutes and then add the ginger, coriander, cumin and garam masala. Continue to fry gently for a couple more minutes before adding the tinned tomatoes and tomato puree. Simmer gently, adding the lemon juice and fenugreek. Season with salt and pepper. Add chick peas and potato, add some water or broth to prevent drying out and simmer gently. Keep topped up with liquid until ready to eat, then add the spinach for long enough to wilt before serving.