Vegetarian

Chickpea, potato and spinach curry takes 10 minutes to prepare.

Chickpea, potato and spinach curry takes 20 minutes to cook.

Chickpea, potato and spinach curry makes 2 servings.

The ingredients for Chickpea, potato and spinach curry are:

1 tbsp olive oil/sunflower/vegetable oil
1 onion, sliced
1 clove garlic, peeled and chopped
2cm piece root ginger, peeled and grated
1 tbsp garam masala
half tsp dried chilli flakes
300g tinned potatoes, drained and quartered
400g tin chickpeas, drained
400g tin chopped tomatoes
100g baby spinach leaves
Salt and pepper

Here is how you make Chickpea, potato and spinach curry:

Nutritional information is INCORRECT, recipe only.Serves 2.Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until the onion is softened but not coloured.Stir in the garam masala and flaked chilli, and continue to cook for two minutes before adding the potatoes, chickpeas, tomatoes and 150ml water. Bring to a simmer and cook for 15 minutes until the sauce has thickened. Stir in the spinach until it has wilted, and season to taste.Serve with raita if you fancy it:For a quick raita, stir 1tbsp mint sauce and 1/4 grated cucumber into 150ml natural yogurt and seasonNumber of Servings: 2

The nutritional information for Chickpea, potato and spinach curry is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 93.5

• Total Fat: 6.9 g
• Cholesterol: 0.0 mg
• Sodium: 80.3 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 1.5 g
• Protein: 1.1 g

Chickpea, potato and spinach curry is Indian cuisine.

The dietary needs meet for Chickpea, potato and spinach curry is Vegetarian