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.

Ingredients

1 onion, chopped

3 garlic cloves, chopped

1 (1-inch) piece fresh ginger, peeled and finely chopped

1 green chile (such as serrano or jalapeño), finely chopped

1 tbsp coconut oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 (15 oz) can chopped tomatoes

1 1/2 lbs potatoes, peeled and cut into 1-inch chunks

1 (15 oz) can chickpeas, drained and rinsed

2 cups fresh spinach

1/2 lemon, juiced

1/2 tsp garam masala

Kosher salt, to taste

Cooked rice, for serving

Preparation

1. Combine the onion, garlic, ginger, chile, and 3 tablespoons of water in a blender or food processor and blend until completely smooth.

2. Heat the coconut oil in a large, deep skillet over medium heat. Add the onion purée and cook, stirring occasionally, until reduced and golden, about 10 minutes. Add the cumin, coriander, and turmeric and cook, stirring constantly, until fragrant, about 2 minutes. Add the tomatoes and bring to a simmer.

3. Season with salt. Add the potatoes and chickpeas along with 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened and the potatoes are easily pierced with a fork, about 30 minutes. Add the spinach and cook, stirring, until just wilted, about 2 minutes.

4. Stir in the lemon juice and garam masala. Taste and adjust seasoning. Serve immediately over rice.

Notes

Inspired by Olive Magazine.