Ingredients
The following ingredients have 4 Servings
- 2 tablespoons vegetable oil (or canola, corn, sunflower oil)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 inch (3 cm) ginger root (grated)
- 1 green chili (deseeded and diced)
- 1 teaspoon garam masala
- ½ teaspoon curry powder (optional)
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pound (450 grams) potatoes (peeled and cubed)
- 1 cup chickpeas (cooked)
- 1 cup water or vegetable stock
- 1 x 14 ounce (400g) can diced tomatoes ((crushed tomatoes in the UK))
- ½ teaspoon salt
- 2 cups baby spinach leaves (packed)
- 2 tablespoons fresh parsley or cilantro (coriander) (chopped)
Instruction
- In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent. Add garlic and cook for 1 more minute or until its fragrant.
- Add the spices, cook and keep stirring for 1 more minute or until fragrant.
- Add diced tomatoes, then refill the same can with water and add the water to the pot.
- Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add half of a can of coconut at this point if you like (optional).
- Wilt the spinach leaves by adding them to the curry and cook for a minute. Serve over rice and garnish with chopped parsley or coriander.
