Winter Warming Vegetable Curry with Chick Peas and Spinach

You need to get a little meditative about the chopping and after that just watch this comforting super healthy dish bubble and thicken and get really delicious

Ingredients serves 4 (can be frozen with potatoes removed)

a tablespoon of tumeric

a tablespoon of cumin seeds

a teaspoon of coriander powder

a large onion, chopped

2 carrots, chopped

a stick of celery, chopped

a one inch (2 and a 1/2 cm) piece of ginger (chopped together with the chillies and garlic)

1 to 3 red chillies (depending on how hot or mild you like it!)

3 cloves of garlic

2 medium potatoes, scrubbed and diced (one inch, 2 and a 1/2 cm aprox)

a 400g (14 ounce) can of chick peas

a 400g (14 ounce) can of tomatoes

a tablespoon of tomato puree

200g (7 ounces) of spinach

vegetable oil

salt and pepper

brown rice and salad leaves to serve


In a large pan dry fry the tablespoon of cumin seed, the teaspoon of coriander powder and the tablespoon of turmeric for 2 minutes before adding a splash of oil

Add the chopped onion, followed by the chopped carrots and celery adding another splash of oil

Stir, add salt and pepper and cook for ten minutes until the onion has softened

Add the chillies, ginger and garlic and stir and cook for a further 2 minutes

Add the diced potatoes and stir to coat

Add enough water to almost cover the potatoes and bring to the boil and simmer rapidly for 10 minutes before adding the can of drained chickpeas, the can of tomatoes and the tablespoon of tomato puree

Cook for a further ten minutes or until the vegetables are tender and the sauce has thickened

Stir the spinach through just before serving with rice and salad leaves

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