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Potato Spinach and Chickpea Curry

Potato Spinach and Chickpea Curry

Welcome! In the spirit of transitioning into winter (if you live in Australia like me) today I am sharing one of favourite my go-to winter dinners; Potato, Spinach and Chickpea Curry.

I love a good curry, they are hearty, comforting, flavourful and aromatic. They are also fairly easy to throw together on a cold winters night! I think the combination of potato, chickpeas and spinach works really well, but you can also do this with other veggies such as some eggplant, cauliflower or any others you fancy!

You can get all of the ingredients required for this recipe from most supermarkets, curry leaves are generally in the fresh herb section of the fruit/veg area. The coconut yoghurt that I use is by the brand Nakula, available in most Woolworths stores and it is honestly the yummiest coconut yoghurt with the best texture!

This recipe makes quite a few servings so you can take leftovers for lunch (the flavours are even better the next day), it also freezes really well so you can store it in the freezer and save it for a night when you can’t be bothered cooking but still want something delicious and healthy.

As always, if you make any of my recipes and share them on Instagram, please tag me @kiahs.kitchen or #KiahsKitchen I would love to see your recreations!

The recipe is detailed below, if you would like a printable PDF version, please click this link: Potato Chickpea and Spinach Curry

Potato, Spinach and Chickpea Curry

Yield: 6-8 servings     Prep time: 10 minutes     Cook time: 60 minutes

Ingredients

500g white potatoes

1 large onion

4 cloves of garlic

1 3 inch piece of fresh ginger

1-2 tbsp of olive oil

1 400mL can full fat coconut milk

1 400mL can diced tomatoes

2 400g cans chickpeas

2 tbsp curry powder

12 fresh curry leaves

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp red chilli flakes

1/2 heaped cup sultanas

1 lemon

1 bunch of fresh coriander

2 cups of basmati rice

1 cup of coconut yoghurt

Method

Wash and dice the potato into 2cm cubes

Peel and finely chop the onion and garlic cloves

Peel and grate the ginger

In a large non-stick pot, heat the olive oil on high and add the onion, sauté until translucent

Add the garlic and ginger to the pot, stirring for another two minutes

Stir in the curry powder, turmeric, ground cumin, ground coriander, chilli flakes and fresh curry leaves, allowing to cook for abut 30 seconds until fragrant

Add the chopped potato to the pot, stir to coat well in spice mixture

Add the tin of coconut milk and the tin of diced tomatoes to the pot, stir well

Bring the mixture to a near boil and then reduce to a simmer, partially covered

Cook for 30 minutes stirring intermittently to ensure the mixture doesn’t stick to the pot

If required, add half a cup of water to give more liquid

At the 30 minute mark, start to cook the rice according to the packet instructions

Drain and rinse the chickpeas adding them to the pot

Add the sultanas to the pot and stir to combine

Once the rice is cooked (roughly 20 mins), check the potatoes (they should be soft so you can easily pierce them with a fork) if they are cooked through, add the spinach to the curry and stir well, if the potatoes aren’t ready yet, continue to simmer until they are before adding the spinach

As soon as the spinach has wilted, remove curry from heat and serve immediately on a bed of cooked basmati rice

Top with fresh lemon juice, a generous amount of fresh coriander and a dollop of coconut yoghurt

Consider serving with a side of coconut bananas, pappadam or vegan naan

Notes

This is a super versatile curry, you can swap out some of the potatoes for pretty much any other vegetable and just adjust the cooking time. I will often make this with eggplant in place of some of the potato, so yummy!

For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.



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