Potato, Spinach, and Chickpea Curry

You might notice this recipe doesn’t have a curry powder in it, and you’d be right. Since this is a water-based curry, the flavors from the spice blend carry a lot further than with yogurt or coconut curry. The garam masala at the end packs a mighty punch as well.

Inspiration: Olive Magazine

Ingredients

1 onion, chopped 3 garlic cloves, chopped 1 thumb-sized piece of ginger, chopped 1 green chilli, chopped 1 tbsp olive oil 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 (15 oz ) can chopped tomatoes 1 ½ lb potatoes, cut into chunks 1 (15 oz) can chickpeas, drained and rinsed ½ cup spinach ½ lemon, juiced 1/2 tsp garam masala

Preparation

1. Put the onion, garlic, ginger, chili and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.

2. Heat the olive oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.

3. Season and add the potatoes and chickpeas along with 2 cups of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.

4. Stir in the lemon juice and garam masala, and serve.