How to make Indian-inspired potato and chickpea masala curry
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This chickpea curry recipe puts the potato under the flavoursome influence of Indian spices, including masala, and other fragrant ingredients such as ginger, coconut milk and tomatoes.
The combination of smooth potatoes and chickpeas offer a fulfilling base to this curry recipe and acts as a great alternative to meat-based curries.
900g smooth potatoes (such as Desiree), peeled and cubed
1 tin of chickpeas, drained
3 tbsp masala curry paste
1 tbsp garam masala
2 onions, sliced
1 tbsp sunflower oil
2 cloves of garlic
1 tbsp fresh grated ginger
1 tin of chopped tomatoes
1 tin of reduced fat coconut milk
1 bag of baby spinach
1 tbsp fresh chopped coriander
In a large pan or casserole pot, gently cook the onion for five minutes in the sunflower oil. Next add the garlic, ginger, garam masala and curry paste, and continue cooking for three minutes over a medium heat.
Now add the potatoes and chickpeas and give them a stir in the lovely 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, add a little water.
Just before serving, stir in the spinach and coriander and serve with yoghurt.
Recipe from lovepotatoes.co.uk
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