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Chickpea, Potato & Spinach Curry

—

18 February 2020 BY Julie Biuso
SERVES: 6-8

Chickpea, Potato & Spinach Curry

In this dish the spinach is at its brightest just after it is folded through, but leftovers are equally delicious.

Ingredients
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3 Tbsp vegetable oil 2 large onions, peeled and sliced 3 cloves garlic, peeled and crushed Small knob ginger, about as big as your thumb tip, peeled and grated ½ tsp turmeric 1 tsp cumin seeds 2 hot red chillies, chopped 3 medium-large (600g/1 lb 3 oz total weight) potatoes, peeled and cubed 1 tsp salt 6 medium tomatoes, skinned and chopped 400g (14 oz) can chickpeas, drained 120g (4 oz) baby spinach leaves

Method
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1 Put oil in a medium frying pan (skillet) over medium heat. Add onions and cook for 25-30 minutes, stirring often, until golden. Stir in garlic, ginger, turmeric, cumin seeds and chillies. Cook, stirring off and on, for 2-3 minutes.

2 Add potatoes, salt and tomatoes, cover, and turn heat very low. Cook gently for about 20 minutes, until potatoes are tender

3 Stir in chickpeas, then put spinach on top. Cover pan for a few minutes until spinach wilts a little, then stir it through. Serve.

Turmeric

Turmeric

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Comments

  1. John Anderson says

    8 January 2022 at 2:01 am

    A lovely, quick, wholesome curry.
    I used dry chilli flakes, about 3/4 of a teaspoon, and also introduced some kashmiri, masala, and finished off with 1/2 teaspoon of Barak masala.
    Shortcut, used frozen spinach, does the same job, just saves any waste, and is a lot more convenient!
    Dressed off with a bit of fresh coriander, (cilantro to you foodies lol)!
    Lovely dish, very quick, very easy, very tasty!!!
    Thank you guys, a great job!!

    Reply
    • Julie Biuso says

      3 February 2022 at 3:26 pm

      Excellent John. And good idea re the frozen spinach.

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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