- 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
Bookmark Recipe
Chickpea and Potato Masala
4 people
30 min
Ingredients
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
Method
Copy TextIn 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.
The Quality Mark & You
Learn moreMethod
Copy TextIn 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.
