Recipe: Chickpea, Spinach and Potato Curry

I’m not one of those people who need to have meat in every dinner and am quite happy with a veg based meal. Vegan though, now that’s new to me. I haven’t struggled to come up with suitable recipes (yet) but it is a bit of a ball ache to have to remember what I can and can’t eat. I would normally finish my homemade curry with butter and maybe a little bit of cream if the mood took me. The results without are still incredibly delicious (actually this was one of the best curries I’ve made) but it’s just a chore to remember. I had a store-bought naan bread ready and waiting to be dunked in only to find it contained milk. Devastated is not the word.

So this curry is completely vegan and still very very yummy. The ingredients list looks long but is mostly spices which you may already have on hand. If not, feel free to use a curry powder or ready made spice mix.

Serves 2-3

What you need:

  • 1 tsp coconut oil
  • 1 red onion, sliced
  • 4 small waxy potatoes, diced
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tin chickpeas, drained
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp mild chilli powder
  • pinch of cinnamon
  • 1 tin chopped tomatoes
  • 1 tbsp maple syrup
  • 1 tin coconut milk
  • 150g baby spinach

What you do:

  1. Heat the coconut oil up in a large pan and add the sliced onion and diced potatoes, frying them off for a few minutes until they start to soften. Add the garlic and ginger and fry for another couple of minutes before tipping in the tin of chickpeas and all the spices, stirring well.
  2. Now, add the tinned tomatoes and use the tin to transfer the same amount of water to the pan. Season well with salt and pepper and add the maple syrup. Cover and cook for around 20 minutes.
  3. Next, add the tin of coconut milk and stir well to combine. Cook for another 10-15 minutes or until the potatoes are tender and the sauce has thickened. When done, add the spinach, stir well and check for seasoning. Serve with rice and a dollop of mango chutney. And a vegan naan bread if you can find one.

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This is a mild, sweet, creamy curry but still has so much flavour. You can of course turn up the heat by adding more chilli if you prefer your curries this way, but I like mine to leave the taste buds dancing rather than having to down a glass of milk just to get through the pain. Non-dairy milk obvs.

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