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Potato and Chickpea Coconut Curry
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Serve this hearty curry with some steamed brown rice for a filling, wholesome and comforting meal.

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Ingredients

For 4 Serving(s)

potato-and-chickpea-coconut-curry

  • 1 T sunflower oil
  • 2 onions
  • 2 clv garlic
  • 1 T grated fresh ginger
  • 3 T curry paste
  • 1 T garam masala
  • 2 lb red potatoes
  • 15 oz chickpeas
  • 15 oz diced tomatoes
  • 15 fl oz coconut milk
  • salt
  • pepper
  • 1/2 lb baby spinach
  • 1/4 c chopped cilantro
  • 1/2 c plain yogurt

Potato and Chickpea Coconut Curry Directions

  1. Heat the sunflower oil in a large stockpot, over medium heat. Stir in the onions and saute 5 minutes. Stir in the garlic, ginger, curry paste and garam masala and continue to cook, stirring frequently for 3 minutes.Fold in the potatoes and chickpeas and stir to coat in spices. Add the tomatoes and coconut milk, and bring to a simmer. Season generously with salt and pepper, then lower the heat and partially cover. Let simmer, stirring occasionally, until the potatoes are tender, 15-20 minutes, adding a little water if the sauce evaporates too much.
  2. Remove from heat and stir in the baby spinach. Serve topped with chopped cilantro and some plain yogurt, if you'd like.

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