Potato and Chickpea Masala Curry

Serves 4

Ingredients 

• 900g Smooth potatoes (such as Desiree), peeled and cubed
• 1 tin of chickpeas, drained
• 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

Method

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 Potatoes.com