Chickpea and Potato Curry

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can be healthier and fresher.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Canned chickpeas save time and money.

In a large saucepan, heat oil and saute onions with ginger and chili until the onions are soft and translucent.

Add garlic and cook for 1 more minute or until its fragrant.

Add the spices, cook and keep stirring for 1 more minute or until fragrant.

Add diced tomatoes, then refill the same can with water and add the water to the pot.

Add the potatoes and the chickpeas. Bring to boil, reduce the heat and let it simmer until the potatoes become soft. You can add half of a can of coconut at this point if you like (optional).

Wilt the spinach leaves by adding them to the curry and cook for a minute. Serve over rice and garnish with chopped parsley or coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary