Chickpea and Potato Curry

Name: Chickpea and Potato Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 tbsp vegetable, sunflower or olive oil; 1 large onion, peeled and chopped finely; 2 garlic cloves, crushed; 2cm piece of fresh ginger, peeled and grated; 2 firm potatoes, cut into rough 2cm cubes (baking or new potatoes are best - the floury kind tend to dissolve into mush); 2 tsp ground cumin; 2 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2-1 tsp chilli powder (optional); 1 tsp ground turmeric; 400g tin chopped tomatoes; 400g tin of chickpeas, drained; 2 tablespoons mango chutney (or 3tbsp for a sweeter curry); 250ml-300ml vegan friendly vegetable stock or water; 1/2 tsp salt and freshly ground black pepper; 2 tsp garam masala (or mild curry powder); 100g fresh spinach

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 4

Cost: $13.40 /serving

Author : Nickki Thompson

vegan curry

Instructions

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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.

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