Indian-inspired Potato and Chickpea Masala Curry
This chickpea curry recipe puts the potato under the flavoursome influence of Indian spices, including masala, and other fragrant ingredients such as ginger, coconut milk and tomatoes.The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries.
Ingredients
- 900 grams smooth potatoes, peeled and cubed
- 1 can chickpeas drained
- 3 Tbsp masala curry paste
- 1 Tbsp garam masala
- 2 onions sliced
- 1 Tbsp sunflower oil
- 2 cloves garlic
- 1 Tbsp fresh ginger grated
- 1 can chopped tomatoes
- 1 can reduced fat coconut milk
- 1 bag baby spinach
- 1 Tbsp fresh coriander chopped
- salt to taste
- ground pepper to taste
Instructions
- In a large pan or casserole pot, gently cook the onion for five minutes in the sunflower oil.
- Add the garlic, ginger, garam masala and curry paste, and continue cooking for three minutes over medium heat
- Add the potatoes and chickpeas, and give them a stir in the spices, making sure everything is coated.
- Pour in the canned tomatoes and coconut milk and bring to a steady simmer. At this stage, add a little salt and ground pepper
- Continue cooking until the potatoes are soft. If the sauce feels a little dry, add a little water.
- Just before serving, stir in the spinach and coriander and serve with yoghurt