Curry of potatoes, spinach and chickpeas

This very tasty recipe takes about 30 minutes to prepare, it’s a mild potato curry with spinach and chickpeas with a base of spices and seeds.

 curry  vegan  gluten-free  30-minutes  • 500 kcal per person  

Ingredients

For two people:

• Fresh ingredients:
  • about 400 g small potatoes
  • 2 large tomatoes (about 200 g)
  • about 200 g spinach
  • 1 tin of chickpeas
  • 1 cm fresh ginger, finely chopped
• From the store cupboard
  • spices: turmeric, coriander seeds, cumin seeds, cardamom pods, cayenne pepper to taste (I use about a teaspoon of each of the spices and just a pinch of the cayenne pepper)
  • 1 tablespoon sesame seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon of soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic oil

Preparation

• Wash the potatoes and cut them in two. Cook them in the microwave for 5 minutes at full power (900 W), stir, cook for another 5 minutes.
• Slice the tomatoes as fine as you can.
• If you’re using whole seeds like I do, grind the coriander seeds, cumin seeds and cardamom pods.
• Heat the oil in a large deep pan. I recommend a non-stick pan with a lid.
• When the oil is hot, add the ginger, seeds and spices and fry over medium heat for a few minutes.
• Add the chickpeas and stir-fry for a few minutes more over high heat.
• Clear some space in the middle of the pan and put in the soy sauce. Stir vigorously.
• Add the tomatoes and stir well. Lower the heat and leave to simmer for a few minutes until the tomatoes have softened.
• Cook the spinach in the microwave at full power (900W) for 1 minute.
• Meanwhile, add the potatoes to the pan, stir until the potatoes are no longer looking white.
• Cut up the spinach. Add the spinach to the pan, stir and let simmer for a few more minutes.
• Add garlic oil to taste.

This is really a complete one-pan meal but sometimes I serve it with rice too.

---