Description
A hearty and wholesome spinach, chickpea, and potato curry that’s lightly spiced and perfect for a midweek vegan meal. This recipe blends aromatic spices with fresh ingredients to create a flavorful, comforting dish served best with naan bread.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 thumb-sized piece of ginger, chopped
- 1 green chilli, chopped
- 100g spinach, chopped
- 400g salad potatoes (such as Charlotte), cut into chunks
Spices and Condiments
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- Half a lemon, juiced
Others
- 1 tbsp vegetable oil
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 3 tbsp water (for blending and cooking)
- Naans, to serve
Instructions
- Prepare the onion purée: Place the chopped onion, garlic, ginger, green chilli, and 3 tablespoons of water into a blender or food processor and blend until completely smooth.
- Cook the purée and spices: Heat the vegetable oil in a large, deep, non-stick frying pan. Carefully add the onion purée and cook for 10 minutes, stirring occasionally, until it has reduced and turned golden. Add the ground cumin, coriander, and turmeric, then cook for 2 minutes to release the aromas.
- Add tomatoes and simmer: Pour in the chopped tomatoes and bring the mixture to a simmer. Season with salt and pepper to taste.
- Cook potatoes and chickpeas: Add the chopped potatoes and drained chickpeas along with half a tin of water (approximately 200ml). Continue to simmer gently for 30 minutes, stirring occasionally, until the curry has thickened and the potatoes are tender.
- Add spinach: Stir in the chopped spinach and cook for a few minutes more until it wilts down into the curry.
- Finish with lemon and garam masala: Remove from heat and stir in the juice of half a lemon and the garam masala. Adjust seasoning if needed.
- Serve: Serve the curry hot with warm naan bread for a complete meal.
Notes
- Try this lightly-spiced vegan curry for a wholesome midweek meal that conveniently uses storecupboard staples like tomatoes and chickpeas.
- For extra heat, add more green chilli or a pinch of cayenne pepper.
- If you prefer a thicker curry, simmer uncovered, or add less water when cooking the potatoes.
- To make the curry gluten-free, serve with gluten-free naan or rice instead.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 224
- Sugar: 6.9g
- Sodium: Approx. 300mg
- Fat: 5.3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6.9g
- Protein: 8.8g
- Cholesterol: 0mg
