Ever since I made the lamb and chickpea curry I had been hankering to make a curry that involved chickpeas, spinach and potatoes. Lacking decent motivation to cook until today, it got put on the back burner. My work schedule is pretty awesome for the next 2 weeks and this has provided me the chance to cook before I feel like passing out. I wasn’t planning on posting this until tomorrow, but my ipod ran out of batteries while I was laying in bed and reading so I’m attempting to charge it before I go to sleep since I can only fall asleep with music on these days. Aaaaanyways…here is my tasty veggie curry.
4 red potatoes, peeled and chopped
1 tbsp canola oil
1 onion, chopped
3 cloves garlic, minced
1″ piece of ginger, peeled and chopped
5 tsp curry powder (I think my curry powder is mild…)
2 dried whole red chilis
2 tsp cumin powder
1 (14 oz) can chickpeas, drained and rinsed
1 (14 oz) can diced tomatoes
1 package frozen spinach, thawed and drained
1 (14 oz) can coconut milk
3 tsp garam marsala
1 tsp salt
1. Place the potatoes in a pot, cover with water and bring to a boil. Boil about 10 minutes or until potatoes are soft. Drain and set aside.
2. In a large saucepan, saute the onion and garlic in the oil untill the onion is transparent. Add ginger, cumin, chili’s, curry powder, and salt. Saute for about 2-3 minutes.
3. Add the chickpeas, tomatoes, spinach, potatoes and coconut milk. Bring to a simmer, add garam marsala and simmer for about 10 minutes. Serve with basmati rice or naan.