Chickpea, Spinach and Potato Curry

Mon, 14 July 2025

Ingredients (Serves Four)

2 x (400g) can of chickpeas
1 medium sized red onion-diced
3 cloves of garlic-crushed
1 ½ peppers-cut into dice
4 mushrooms-sliced
2 red chilli-finely chopped
1 inch fresh root ginger (though powdered also works)-chopped
1 teaspoon of ground turmeric
1 tablespoon curry powder
2 potatoes-peeled and cubed
1 large handful of fresh spinach

Seasoning
5floz/150ml vegetable stock
1 x (400g) tinned tomatoes
2 dessertspoons of natural yoghurt

Instructions:

1) In a large wide based saucepan gently heat a little oil.
2) Add in the onion, chilli, garlic and ginger and fry gently for 3-5 minutes until nicely fragrant. This
will produce a highly flavoured aroma in the kitchen. Next add in the diced peppers and
mushrooms and cook this for a further 2-3 minutes.
3) Drain the chickpeas and rinse them under cold water as sometimes the liquid can be too strong
in taste.
4) Add the chickpeas to the pan and mix around to completely coat with the vegetable mixture.
5) The next ingredients which need to be added is the curry powder and coat the chickpeas with it.
Again this will provide a beautiful aroma.
6) Next add the chicken stock and tinned tomatoes and reduce the heat to a very low heat, add in
the cubed potatoes at this stage.
7) Cover the saucepan with a tight fitting lid and simmer, very gently, for 15-20 minutes.
8) After the time has elapsed remove the lid, stir gently add in the spinach and natural yoghurt and
season accordingly with a little salt and black pepper.
9) Finally mix in some chopped fresh coriander and serve immediately with some boiled basmati
rice