CURRY RECIPE WITH POTATOES RECIPES

Name: Spinach, chickpea and potato curry
Total time: 1 h
Cuisine: Indian
Ingredients: onion 1, chopped; garlic 3 cloves, chopped; ginger a thumb-sized piece, chopped; green chilli 1, chopped; vegetable oil 1 tbsp; ground cumin 1 tsp; ground coriander 1 tsp; ground turmeric 1 tsp; chopped tomatoes 400g tin; Charlotte potatoes 400g, cut into chunks; chickpeas 400g tin, drained and rinsed; spinach 100g, chopped; lemon ½, juiced; garam masala 1 tsp; naans to serve

CHICKPEA CURRY RECIPE WITH POTATOES AND SPINACH ...

Chickpea Curry Recipe with Potatoes and Spinach ... image

Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas and chopped tomatoes in this flavoursome dish

Provided by Adam Bush

Categories Vegan

Total Time 1 hours

Number Of Ingredients 15

Ingredients

onion 1, chopped
garlic 3 cloves, chopped
ginger a thumb-sized piece, chopped
green chilli 1, chopped
vegetable oil 1 tbsp
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
chopped tomatoes 400g tin
Charlotte potatoes 400g, cut into chunks
chickpeas 400g tin, drained and rinsed
spinach 100g, chopped
lemon ½, juiced
garam masala 1 tsp
naans to serve

Steps:

Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
Stir in the lemon juice and garam masala, and serve with naans.

Nutrition Facts : Calories 224 calories, FatContent 5 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium

VEGAN CHICKPEA CURRY JACKET POTATOES RECIPE | BBC GOOD F…

Vegan chickpea curry jacket potatoes recipe | BBC Good F… image

Get some protein into a vegan diet with this tasty chickpea curry jacket. It's an easy midweek meal, or filling lunch that packs a lot of flavour.

Provided by Anna Berry

Categories Dinner, Lunch, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 14

Ingredients

4 sweet potatoes
1 tbsp coconut oil
1 ½ tsp cumin seeds
1 large onion, diced
2 garlic cloves, crushed
thumb-sized piece ginger, finely grated
1 green chilli, finely chopped
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
2 tbsp tikka masala paste
2 x 400g can chopped tomatoes
2 x 400g can chickpeas, drained
lemon wedges and coriander leaves, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork, then put on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
Meanwhile, melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-10 mins until softened.
Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the spices and tikka masala paste and cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened. Season.
Put the roasted sweet potatoes on four plates and cut open lengthways. Spoon over the chickpea curry and squeeze over the lemon wedges. Season, then scatter with coriander before serving.

Nutrition Facts : Calories 276 calories, FatContent 9 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 11 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.3 milligram of sodium

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