Vegan Recipe of the Week – Chickpea, Spinach and Potato Curry
This is a delicious low fat vegan recipe which I made using my Organic Veg Box delivery from Riverford. Read about them on my blog post here.
1-2 tbsp sunflower oil
1-2 cloves garlic, chopped
1 onion, finely chopped
1 large potato or 3-4 new potatoes, cubed with peel on
400g can of organic chickpeas
400g can of organic chopped tomatoes
250g bag of organic spinach, shredded
Handful of frozen peas
1tsp ground ginger
0.5 tsp turmeric
0.5 tsp cumin
2tsp curry powder
3 tsp organic tomato puree
1 tsp of lazy chillies or a small red chilli chopped
Heat the oil in a large pan and cook the garlic, onion and chilli together for 5 minutes until softened.
Stir in the spices, curry powder, tomato puree and a little water to make a curry paste and stir into the onion mixture. Add the chopped tomatoes and simmer for 6 minutes to make a sauce. Stir occasionally.
Stir in the chickpeas in their water, the potatoes and frozen peas and bring to the boil. Simmer for 20-30 minutes until the potatoes are tender. Next add in the spinach and seasoning and cook for a further 5 minutes until the spinach is cooked.
Serve with poppadoms, rice, and onion bahjis or as part of an Indian buffet as I did with this dish at the Vegan Summer Garden Party I went to. I ate some with the side dish Saag Aloo; click the green link for the recipe.
This dish serves 4 large portions or 6-8 smaller portions with other side dishes. The curry will keep for 48 hours in the refrigerator and can be frozen.
Come back next Tuesday for another Vegan Recipe of the Week.