Ingredients
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.
Directions
900g Smooth potatoes (such as Red Jacket), peeled and cubed
1 tin of chickpeas, drained
3tbsp masala curry paste
1tbsp garam masala
2 onions, sliced
tbsp 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
Recipe courtesy of lovepotatoes.co.uk
Serving size 4