If you add onions to a pan along with spices, chickpeas, chopped potatoes, tinned tomatoes, and stock, and let this simmer, then add in some frozen spinach. Then you will have made this sweet potato and chickpea curry that’s perfect for meal prep or freezer meals.
1 Comment
This hearty Spinach, Potato & Chickpea Curry is a comforting, plant-based one-pot meal packed with flavor, fiber, and nourishment. Serve with brown rice or flatbread for a balanced, filling meal the whole family will love 🤍
Spinach Potato and Chickpea Curry
8 plant points
11g fibre
Ingredients
Serves 4
1 tbsp olive oil
1 large onion, chopped
2 large potatoes, chopped into cubes
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder
1 tsp ground turmeric
400g tin chopped tomatoes
400g tin of chickpeas, drained and rinsed
400ml tin, coconut milk
500ml vegetable stock
2 tsp garam masala
200g frozen spinach
Juice 1 lemon
Salt and pepper to season
To serve
Fresh chopped coriander
Chilli flakes
Brown rice or flatbread
Method
1. Heat up a little bit of oil in a pan and then add in onions and cook for a few minutes until soft.
2. Then add in ginger and garlic and continue cooking for a couple more minutes.
3. Add in the ground cumin, ground coriander, chilli powder and ground turmeric and let the spices cook for a couple minutes until fragrant.
4. Add in the chopped tomatoes, chickpeas, coconut milk and vegetable stock and mix. Let this come to a simmer and simmer gently for around 45 minutes until it has reduced and the potatoes are fully cooked.
5. Add in the garam masala, frozen spinach, a squeeze of lemon and cook for around 5-10 minutes to let the spinach cook. Then season with salt and pepper
6. To serve top with fresh coriander and chilli flakes
.