Indian potato and chickpea Masala –  a curry-lovers favourite! Swap the meat for this vegetarian delight, made with gorgeous potatoes and flavoursome chickpeas – delicious and just £1.83 per portion!Chickpea-curry-L

Serves 4

Total time (prep & cooking) 25-30 minutes

What you need:

900g Smooth potatoes (such as Desiree), peeled and cubed
1 tin of chickpeas, drained
3tbsp masala curry paste
1tbsp garam masala
2 onions, sliced
2tbsp sunflower oil
2 cloves of garlic
1tbsp fresh grated ginger
1 tin of chopped tomatoes
1 tin of reduced fat coconut milk
1 bag of baby spinach
1 tbsp fresh chopped coriander

What you need to do:

  • In a large pan or casserole pot gently cook the onion for 5 minutes in the sunflower oil.
  • Next add the garlic, ginger, garam masala and curry paste, continue cooking for 3 minutes over a medium heat. Now add the potatoes and chickpeas and give them a stir in the lovely spices making sure everything is coated.
  • Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.
  • Just before serving stir in the spinach and coriander and serve with yoghurt.

From the Potatoes: More Than A Bit On The Side campaign,