Recipe Details

Spinach and chickpea curry

Serves: 2

Kate recommended this one :)

Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes.

Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened.

Stir in the spinach until just wilted.

Serve in bowls on its own or with naan bread if you like. Or rice!