Potato, spinach and chickpea curry with roasted romanesco and cauliflower

Sunny weekend has started, what could be better! I hope you are also enjoying a nice weather where you are! I want to spend a lot of time outdoors today, but first I'll have to do some blogging and shopping and then I'll go out.

I made this potato, spinach and chickpea curry with some roasted romanesco and cauliflower florets on the top. I noticed that I've been too elitistic by always using fresh vegetables and despising their frozen counterparts. I recently bought a bag of frozen spinach, where the spinach had been frozen in nice cubes that could so conveniently be added to any dish. This made me think that it's not so bad sometimes to resort to frozen vegetables in order to save money and still make dishes with loads of vegetables. Now I'm using those spinach cubes everywhere. Of course I still prefer fresh vegetables and also want to support the local market by shopping them there instead of supermarkets, but I've learned to be less strict about this and to appreciate the alternatives.

I served this curry with some homemade naan bread on the side, which was also very nice freshly baked. It could of course also be served with rice. Here is my recipe below, if you would like to make a similar dish.

Potato and chickpea curry

Ingredients

8 small potatoes

1 cup cooked chickpeas

½ cup frozen spinach

1 onion

2 garlic cloves

1 green chilli

2 cm fresh ginger

1 tbsp garam masala

½ tsp ground turmeric

½ tsp ground cumin

½ tsp ground coriander

2 bay leaves

Fresh coriander

Roasted romanesco and cauliflower

Ingredients

Cauliflower and romanesco florets

Vegetable oil

Smoked paprika

Ground cumin

Onion powder

Salt

Method

Peel and cook the potatoes separately until they are done.

Chop the onion and start cooking it in the vegetable oil. Cook until they are browning.

Finely chop the garlic, chilli and ginger and add them to the onions.

Then also add the chickpeas and the spices.

Cook for a while and then add some water to simmer the curry. You can also use the cooking water from the potatoes.

Then also add the potatoes and spinach to the curry and cook until the flavours have blended nicely. Add more water, if needed.

Roast the cauliflower and romanesco while the curry is simmering.

Cover the florets with the spice mix and oil and roast them in the oven until they are done.

Place the cauliflower on top of the curry for serving, and serve them with naan bread on the side.

I'm sharing this recipe with this month's Eat Your Greens hosted by me and co-hosted by Shaheen from Allotment 2 Kitchen. Remember that there is still plenty of time to submit your recipe!

Have a nice weekend!

Your VegHog