Serves 4


  • 900g Smooth potatoes (such as Desiree), peeled and cubed
  • 1 tin of chickpeas, drainedPotato and Chickpea Masala Curry 1
  • 3tbsp masala curry paste
  • 1tbsp garam masala
  • 2 onions, sliced
  • tbsp sunflower oil
  • 2 cloves of garlic
  • 1tbsp fresh grated ginger
  • 1 tin of chopped tomatoes
  • 1 tin of reduced fat coconut milk
  • 1 bag of baby spinach
  • 1 tbsp fresh chopped coriander


  1. In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil.
  2. Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat.
  3. Add the potatoes and chickpeas and give them a stir in the lovely spices making sure everything is coated.
  4. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper.
  5. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.
  6. Just before serving stir in the spinach and coriander and serve with yoghurt.

Recipe from Love


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