Chickpea and Potato Masala

Name: Chickpea and Potato Masala
Cook time: 30 min
Yield: 4
Ingredients: 2tbsp sunflower oil; 2 onions, sliced; 2 cloves of garlic; 1tbsp fresh grated ginger; 1tbsp garam masala; 3tbsp masala curry paste; 900g Rooster or Maris Piper potatoes, peeled and cubed; 1 tin of chickpeas, drained; 1 tin of chopped tomatoes; 1 tin of reduced fat coconut milk; Salt and milled pepper; 1 bag of baby spinach; 1 tbsp fresh chopped coriander

This Chickpea and Potato Masala is a hearty and flavourful vegetarian curry. With tender potatoes, chickpeas, and a creamy coconut milk sauce, it’s perfect for a comforting meal, especially when served with a dollop of yoghurt.

4 people

30 min

Ingredients

2tbsp sunflower oil
2 onions, sliced
2 cloves of garlic
1tbsp fresh grated ginger
1tbsp garam masala
3tbsp masala curry paste
900g Rooster or Maris Piper potatoes, peeled and cubed
1 tin of chickpeas, drained
1 tin of chopped tomatoes
1 tin of reduced fat coconut milk
Salt and milled pepper
1 bag of baby spinach
1 tbsp fresh chopped coriander

Main

2tbsp sunflower oil
2 onions, sliced
2 cloves of garlic
1tbsp fresh grated ginger
1tbsp garam masala
3tbsp masala curry paste
900g Rooster or Maris Piper potatoes, peeled and cubed
1 tin of chickpeas, drained
1 tin of chopped tomatoes
1 tin of reduced fat coconut milk
Salt and milled pepper
1 bag of baby spinach
1 tbsp fresh chopped coriander

In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil.

Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.

Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer.

At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.

Just before serving stir in the spinach and coriander and serve with yoghurt.

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In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil.

Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.

Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer.

At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.

Just before serving stir in the spinach and coriander and serve with yoghurt.