Don’t you love a good curry? This one by The Reckless Foodie Tracey Bennett is easy to throw together and so tasty!
A simple combination of chickpeas, potatoes and spinach with some lovely Indian spices makes for a family favourite served with some brown basmati rice.
This gorgeous curry is beautifully enhanced by the sweet, slow cooked onion and the whole and ground Indian spices and the yummy garnished make it next level delish!
Serves 4 – 6
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 Tbsp black mustard seeds
- 2 large onions, halved and sliced
- 3 – 5 cloves garlic, crushed
- 1 generous knob of ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- A shake of chilli flakes (or more to taste)
- 4 – 6 medium-sized potatoes chopped into small cubes
- 3 cups water
- 1 tin of finely diced tomatoes
- 1 tsp salt and pepper to taste
- 1 ½ cups of cooked chickpeas(or a 400g can drained)
- 3 – 4 cups of baby spinach or chopped spinach
- One tin of pure coconut cream (optional)
- Coconut yoghurt and toasted cashews to garnish
- ½ – 1 cup fresh coriander
- In a good sized saucepan, heat the oil over a medium heat, add cumin seeds and mustard seeds and stir until cumin seeds brown and mustard seeds start to pop. Next add onions and cook stirring regularly for about 5 – 10 more minutes until soft, sweet and just golden.
- Add garlic, ginger, turmeric, coriander and chili flakes. Stir for a few more minutes.
- Add potatoes, salt, pepper, water and tomatoes and turn to a low simmer and cover.
- Let the curry cook very gently for about 45 minutes until the potatoes are tender to bite.
- Stir in the chickpeas, optional coconut cream and place the spinach on top and cover for about 5 minutes until it is wilted.
- Stir the spinach through as well as most of the fresh coriander.
- Serve immediately with brown or turmeric-spiked rice and sprinkle with remaining coriander plus a dollop of coconut yoghurt and some toasted cashew nuts.