Description
Chickpea and Potato Curry
This hearty vegan chickpea and potato curry is a budget-friendly dish that’s packed with flavor! Using simple store cupboard ingredients, it’s perfect for a comforting family dinner. Mildly spiced with a hint of sweetness from mango chutney, it’s also ideal for kids. Add spinach for extra nutrition or adjust the spices for more heat – this curry is versatile and absolutely delicious!
2 tbsp vegetable oil
1 large onion, chopped
2 garlic cloves, crushed
2cm fresh ginger, grated
2 firm potatoes, cubed
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp turmeric
400g chopped tomatoes
400g chickpeas, drained
2 tbsp mango chutney
300ml vegetable stock
2 tsp garam masala
100g fresh spinach
Directions:
1. Cook onions until soft.
2. Add garlic, ginger, potatoes, and spices.
3. Stir in tomatoes, chickpeas, chutney, stock, and simmer.
4. Add spinach and cook until wilted.
Prep Time: 10 min
Kcal: 345 per serving
