Today I made this chickpea, spinach and potato curry as planned as the Wednesday meal for this week. It was quick to make, as my partner had recently made a brilliant garam masala spice mix. Therefore I could luckily fully skip the spice mixing phase, which is fun, but also takes time and now I just wanted an easy weekday curry. Here is my chickpea, spinach and potato curry recipe.
½ cup dried chickpeas
500 g potatoes
2 garlic cloves
1 tbsp vegetable oil
100 g cherry vine tomatoes
160 ml coconut cream
100 g spinach
1 vegetable stock cube
1 tbsp garam masala
Ginger powder to taste
Chilli flakes to taste
Curry leaves to taste
Ground cumin to taste
Soak the chickpeas overnight and then boil them in water until they are done.
Cut the potatoes in halves or quarters depending on the size. Boil them in water until they are almost done. You can save some of the potato cooking water to be added later to the curry.
Chop the shallots and garlic finely and start cooking them in the vegetable oil. Add the finely chopped cherry tomatoes and then the garam masala. Stir for a while and add the potatoes and chickpeas and the coconut cream.
Let simmer slowly and season with vegetable stock cube, ginger powder, chilli flakes, curry leaves and ground cumin. Add a little water if needed.
Once the flavours have blended nicely and the potatoes are fully cooked, add the spinach towards the end and let it wilt in the mix.
I served the curry on its own, as it contains quite wholesome ingredients. I didn't think it needed rice or anything else with it. Enjoy!