Chickpea, Spinach and Potato Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large potatoes, waxy, roughly diced
- 1 large sweet potato (s), roughly diced
- 2 tablespoon sunflower oil, or peanut oil
- 1 large onion (s), white or red, finely diced
- 4 clove (s) garlic, diced or pressed
- 1 pinch (s) salt
- 2 tablespoon spice paste (Korma paste), more to taste
- 1 gr. Can (s) chickpeas, 400 g PE
- 500 ml vegetable stock
- 1 lemon (s), add the juice from it
- 200 ml coconut milk
- 1 tablespoon mango chutney, more to taste
- 1 tablespoon tomato paste
- 4 tablespoon coriander, fresh, chopped
- 1 can tomato (s), (pizza tomato), 200 g PE
- 2 handfuls spinach, young, fresh
- salt and pepper
- Curry powder
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Peel all of the potatoes and cut them into large cubes. Drain the chickpeas in a colander. Peel the onion and garlic cloves and chop them as finely as possible.
- Heat the oil in a large, possibly massive saucepan or pan (with a lid!). Add the onion and garlic and sauté them with a pinch of salt. Now add the Korma paste and spread it in the pot or pan. Let it simmer on low heat for 1-2 minutes. Now add the potatoes and chickpeas and stir everything. Let simmer briefly.
- Now add the vegetable stock, lemon juice, coconut milk, mango chutney, tomato paste, 3 tablespoons of the chopped coriander and the pizza tomatoes. Raise the temperature to bring the curry to a boil. Stir everything vigorously once and then reduce the temperature again so that the curry is still simmering slightly, but not boiling properly, let alone simmering! Cover the pot or pan and let it simmer for 25 minutes. However, you have to look and stir in between so that it doesn`t burn!
- Wash the spinach in between and let it drain. Then add this and let everything simmer until the spinach is done. Now season to taste with salt, pepper, curry powder and, if necessary, more Korma paste and mango chutney. If you like, you can of course also add chilli. Finally add the last tablespoon of coriander.
- The curry can be eaten very well with rice, but I also liked it very much with spelled as a rice substitute. You can of course also eat chapatis, raita, chutney, pickles, etc.
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