Potato, Spinach & Chickpea Curry

Method:

  1. Finely chop the garlic and slice onions.
  2. Add oil to a large pan, then fry the garlic and onions on a low heat for 5 minutes.
  3. Turn the heat up and add the potatoes, add the spices and stir to coat the veg, cook for 3-4 minutes stirring constantly to toast the spice.
  4. Add the tin of chopped tomatoes, and add 200ml water.
  5. Simmer on a low heat for 1hr to 1 ½ hours until the potatoes are almost cooked.
  6. Add the chickpeas to the pan; turn the heat up and cook for a further 20-30 minutes.
  7. Just before serving, add in the bag of spinach and stir until it starts to wilt.
  8. Finish with roughly chopped coriander, if desired.