I’m not calling this a curry as it’s very mild and there’s no chilli involved so it’s great for small children who might not have developed a love yet for spicy food.
Rather than the usual rice, this is great served with wholemeal pitta bread to scoop up the delicious sauce and vegetables. We enjoy topping ours with a sprinkle of coconut and spoon of mango chutney.
- 600g potatoes, diced - approx. 1-2 cm
- 2 medium onions, halved and sliced
- 2 garlic cloves, crushed
- 2 tablespoons cumin seeds
- 2 tsp coriander
- 2 tsp turmeric
- 2 cans chickpeas, or 420-440 grams home cooked, drained and rinsed
- 4 tablespoons tomato paste
- 600 ml vegetable stock
- 350g baby spinach leaves
- Juice of ½ lemon
- salt to taste
- Steam the potatoes whilst you heat a large frying pan over a medium heat. Dry sauté the onions, add the garlic once they've released some moisture (add a splash of stock or water if required to prevent sticking), then stir in the cumin seeds until they start to pop, then the other dry spices.
- Add the chickpeas, tomato paste and the stock.
- Bring to boil, reduce heat and simmer for 10 minutes.
- Once the potatoes are just tender, add to the pan and then, handful by handful, add the baby spinach leaves, stirring gently until they wilt before adding more.
- Add the lemon juice, and remove from the heat. Season to taste.