Spinach and Potato Chickpea Curry

Spinach and Potato Chickpea Curry

This recipe is a simple and delicious curry made with baby potatoes, chickpeas, and spinach. The spices like coriander, cumin, turmeric, and fenugreek add a flavourful kick to the dish. The method involves toasting the spices, frying onion, cooking potatoes, garlic, and ginger, then adding chickpeas and spices. Simmering with water allows the flavours to meld together, and finally, adding spinach to wilt before seasoning and serving. This curry is a great way to use up leftover ingredients and create a satisfying and nutritious meal.

Serves: 2

30 minutes

Cook time

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Ingredients

Natalia

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Ingredients:

  • 150g baby potatoes
  • 400g chickpeas (liquid included)
  • 3 big handfuls of spinach
  • 0.5 an onion
  • 3 cloves of garlic
  • 2 inch piece of ginger
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.5 tsp turmeric
  • 0.25 tsp ground fenugreek
  • Salt & pepper

🔄Natalia Rudin's Suggested Substitutes

Baby Potatoes Regular Potatoes, Sweet Potatoes, or Butternut Squash
Chickpeas White Beans, Black Beans, or Lentils
Spinach Kale, Swiss Chard, or Collard Greens

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