Hope you all had a great weekend. It’s Meat-Free Monday so what better than a comforting, Chickpea Potato Spinach Curry. I love the flavors of the coconut milk together with the spices and it has my favorite, potatoes, in it. It is a great vegetarian curry with coconut milk.
We had loads of rain in Johannesburg so it was great staying indoors. I actually managed to watch part of a movie too, something I haven’t been doing much of lately. I do love watching light-hearted movies, and of course Bollywood movies, only the modern ones…Lol!
My kids hate it when I decide to watch an Indian movie, they think I am crazy. It’s why I miss having a girl in my life. With boys it’s action packed movies every single time, it’s why we never get to watch anything together much.
Somedays I force them to watch a girly movie with me in between all the whining.
Let me get down to sharing my Delicious Chickpea Potato Spinach Curry Recipe so I can finish watching the other half of my Bollywood Movie. That will probably be something like 9pm tonight, after I see to the other millions of chores I still have to complete…Lol!
Chickpea Potato Spinach Curry
This Delicious Chickpea Spinach Potato Curry does require a few ingredients, including a little list of spices. It seems difficult but really not.
Canned Chickpeas – you can use dry chickpeas for this dish, however you will have to soak it overnight and boil it first before adding it to the curry.
I love taking the easy way out so I often use the canned chickpeas. Makes life simpler. The only time I make an effort to use dried chickpeas is when I make falafels.
Fresh Tomatoes – I didn’t need a whole can of tomatoes so I therefore used fresh tomatoes instead. I actually prefer fresh tomatoes in most curries.
Coconut Milk – I love adding coconut milk to curries, especially ones with chickpeas. It really does make a curry all the more delicious. You can use coconut cream too, if you prefer a really rich curry
Potatoes – If you are carb conscious you can leave out the potatoes. Use sweet potatoes instead
Spices – I used a few spices for this dish, it’s what made the dish all the more aromatic
Vegetable Stock – this heightens the flavor a little, if you don’t have any you can use just water
Lemon – I added a hint of lemon juice after I cooked the curry. I love that little tanginess it added to the curry
Cooking the Curry
It does take about 45 minutes to cook the curry. That is due to the potatoes. We are at high altitude so potatoes takes forever to cook in this part of the world. Although I did pop my potatoes in the microwave for 5 minutes it still took a further 45 minutes to cook.
If you are at lower altitude your cooking time may be less.
Serving the dish
I must admit this is one time I do prefer eating this Delicious Chickpea Potato Spinach Curry with some Basmati Rice. It just goes really well with rice. So comforting.
You can also make some Cumin Rice to serve with the curry, tastes even more delicious. If you’re up to eating it with some Naan Bread or Roti go ahead.
If you love this recipe as much as we do please drop me a comment and a star rating, it is always appreciated.
More Vegetarian Recipes to try:
Chickpea Potato Spinach Curry
This curry is absolutely heavenly and you will love every bite
- 2 tbsp vegetable oil or coconut oil
- 1 x 400 gram canned chickpeas
- 3 medium potatoes cut into cubes
- 4 cups baby spinach chopped
- 2 small bay leaf
- 1x 5cm piece cinnamon stick
- 1 onion finely chopped
- 1 tsp ginger/garlic paste
- 1 green chillie
- 3 roma tomatoes skin removed and blended
- 1 tsp ground cumin/jeera
- 1 tsp ground coriander/dhania
- 1/2 tsp turmeric
- 1/2 tsp ground fennel/soomph
- 1 tsp garam masala
- 2 tsp kashmiri chilli powder
- 1 cup vegetable stock
- 1x 400 ml coconut milk
- 1 tbsp lemon juice
If you are microwaving the potatoes, place it in a plate with a few drops water. Cover and cook for 5 minutes. Set aside
Heat oil in a pan. Add the bay leaf and cinnamon stick. Fry until fragrant
Add the onion and green chilli and saute until the onion is golden brown
Add the ginger/garlic paste and fry for a minute
Add the tomatoes and cook for 5 minutes or until it thickens
Add the spices, chilli powder, cumin, coriander, fennel, turmeric and cook for 2 minutes
Add the vegetable stock together with the potatoes and chickpeas. Rinse the chickpeas before adding it to the dish.
Season with salt. Add the coconut milk and allow it to simmer until the potatoes are soft and tender
Add the spinach and cook just until it wilts. Add the garam masala. Drizzle in the lemon juice
Serve hot with plain Basmati or Cumin Rice
- You can replace the potatoes with sweet potatoes if you are carb conscious
- The coconut milk can also be replaced with some fresh cream if you want a richer curry, you may have to reduce the quantity
- If you don’t have vegetable stock it’s perfectly ok to use water
- If you are living at a lower altitude you may need to reduce the liquid a little before adding the other ingredients as the curry may cook quicker