I love the combination of chickpeas and spinach in this curry. The potatoes are a nice addition. They really absorb the flavours of the sweet and spicy coconut sauce. The result is rich but surprising light and fresh tasting.
1 onion, finely chopped
2 cloves of garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon of chilli powder
Small piece of fresh ginger (about 2cm/¾inch), grated or finely chopped
1½ cups/350g/12oz waxy potatoes cut into large chunks*
1 400ml/14 fl oz can of coconut milk (about 1¾ cups)
3 cups/100g/4oz washed, trimmed spinach
15 cherry tomatoes, halved
2 teaspoons of garam masala
2 tablespoons of mango chutney
1 cup/200g/7oz dried chickpeas, soaked overnight and boiled until soft (or 2 400g/14oz size cans)
Soaking and cooking your own chickpeas is healthier and cheaper. Check out my guide on how to cook beans.
In a saucepan, fry the onion and garlic gently until soft. Stir in the
cumin, coriander, turmeric, chilli powder and ginger and cook for a
2. Add the potatoes and coconut milk, bring to the boil and simmer gently for about 10 minutes or until the potatoes are just cooked but still slightly firm. This may take longer than 10 minutes depending on the potatoes you use.*
3. Add the cooked chickpeas, spinach, tomatoes, garam masala and mango chutney and stir well. Lower the heat and cook the curry for a few more minutes, just until the sauce is warm throughout.
*Use a good all round red skinned variety or any fairly firm or waxy variety you like. Just avoid floury varieties.
Better tasting, more nutritious and cheaper, cooking your own beans might take a little longer but it's definitely worth it.
Vegetables in a fragrant cashew, coconut and chili sauce.
Salad of chickpeas with a rich Asian style dressing