Potato, Chickpea, Spinach Curry
his curry dish isn’t spicy (although I added extra red pepper flakes when I made it) and the potatoes and chickpeas keep things hearty. I added the spinach for a bit of color and more veggie goodness.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon ground black pepper
- 3 cloves garlic minced
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 2 teaspoons yellow curry powder
- 3/4 pound potatoes washed and cut into chunks
- 1/4 cup white onion diced
- 15.5 oz chickpeas drained and rinsed
- 14.5 oz diced tomatoes full juice
- 13.5 oz coconut milk full fat
- 1.5 teaspoons turmeric
- 2.5 cups fresh spinach packed
- Carbohydrate 122.817245655007 g
- Cholesterol 0 mg
- Fat 39.1293877221519 g
- Fiber 31.1570262274855 g
- Protein 35.8392783274037 g
- Saturated Fat 25.4997520089013 g
- Serving Size 1 1 Serving (572g)
- Sodium 88.3350249577908 mg
- Sugar 91.6602194275215 g
- Trans Fat 3.90208817077409 g
- Calories 943 calories
1. Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds. 2. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine. 3. Add the potatoes. Reduce the heat to simmer, cover and cook for 50-60 minutes, or until the potatoes are tender. 4. Add the spinach and stir into the mixture so the spinach wilts. 5. Serve warm.
