Potato, Pea & Spinach Curry

Made of simple ingredients, this hearty curry is a real crowd pleaser! Serve with rice or flatbreads.

SERVES 4

INGREDIENTS

1 tbsp vegetable oil

1 onion

2 cloves garlic

1 vegetable stock cube

2 tablespoons curry powder

3 medium potatoes (approx. 500-600g  

 unpeeled weight)

1 large carrot or 2 smaller ones

1 x 400g tin chickpeas

1 x 400g tin tomatoes

1 x 400g tin coconut milk (optional, sub  

 with water if not using) 

50g frozen spinach or 100g fresh

125g frozen peas

Flatbreads x 4 (optional)

EQUIPMENT

Chopping board

Knife

Measuring spoons

Wooden spoon

Large saucepan

Scales

METHOD

1 Peel the onion and chop into dice. Heat the oil gently in the saucepan, then add the onion and cook gently with the lid on over a low-medium heat for 5-10 minutes, stirring from time to time until soft.

2  While the onion is cooking, place the garlic cloves on a chopping board and squash with the back of a wide bladed knife; remove the skin and chop finely. Peel the carrots and potatoes and chop into 1 cm cubes.

3  Add the garlic and cook for a further 1-2 minutes.

4 Crush the stock cube and add to the pan with the curry powder. Cook for another minute, stirring all the while.

5 Add the potatoes, carrots, chickpeas and tinned tomatoes. Half fill the tomato tin with water and add to the pan. Bring up to a simmer, then cover and cook for approximately 20-25 minutes until the potatoes are tender. Stir from time to time.

6 Add the coconut milk (or some more water), spinach and peas and then cook a little more until the spinach has wilted and everything is piping hot. Serve with flatbreads or rice.

ALLERGENS

None

TIP

This tastes even better the next day!

This recipe is adapted from a  pickuplimes.com recipe