Chickpea & Potato Curry2016-06-23
- Servings : 4
- Cook Time : 25m
- Ready In : 30m
- 1 tbsp oil
- 2 tbsps curry powder
- 1 tsp turmeric
- 1 thumb size piece of ginger
- 2x400g can chickpeas, rinsed and drained
- 2 potatoes
- 400ml coconut milk
- 2 large handfuls of spinach
- 2 tbsps fresh coriander, chopped
Heat the oil over a medium heat in a large pan or wok. Grate the ginger and add to the pan along with the curry powder and turmeric. Lightly fry for 2-3 minutes. Peel and chop the potatoes into bite size pieces and add to the pan. Add the chickpeas. Stir to coat in the curry powder.
Add the coconut milk and bring to a simmer. Cook uncovered for 20 minutes or until the potato is tender and the curry has thickened. Add the spinach and coriander and stir into the curry until the spinach has wilted. Serve the curry topped with fresh coriander.