Chickpea and Potato Curry

Step 1

Place a saucepan that has a lid on the hob over a medium heat. Add the chopped onion and sweat for 5 minutes, or until the onions are soft and tranculent. Add the crushed garlic and ginger and cook for a further 2 minutes before adding the diced potato.

Step 2

Sprinkle over all the spices and cook for a minute before adding the chopped tomatoes, drained chickpeas, mango chutney, water and garam masala. Season with salt and pepper, place the lid on the pan and cook for about 35-45 minutes or until the potatoes have softened.

Step 3

When the potatoes are soft, add the spinach and stir until wilted.