I love the flavors of the coconut milk together with the spices and it has my favorite, potatoes, in it. It is a great vegetarian curry with coconut milk.
Chickpea Potato Spinach Curry
We had loads of rain in Johannesburg so it was great staying indoors. I actually managed to watch part of a movie too, something I haven’t been doing much of lately. I do love watching light-hearted movies, and of course Bollywood movies, only the modern ones…Lol! My kids hate it when I decide to watch an Indian movie, they think I am crazy. It’s why I miss having a girl in my life. With boys it’s action packed movies every single time, it’s why we never get to watch anything together much. Somedays I force them to watch a girly movie with me in between all the whining. Let me get down to sharing my Delicious Chickpea Potato Spinach Curry Recipe. I need to watch the other half of my Bollywood Movie…haha! That will probably be something like 9pm tonight, after I see to the other millions of chores I still have to complete…Lol!
Chickpea Potato Spinach Curry
Ingredients Required
This Delicious Chickpea Spinach Potato Curry does require a few ingredients, including a little list of spices. It seems difficult but really not. Canned Chickpeas – you can use dry chickpeas for this dish, however you will have to soak it overnight and boil it first before adding it to the curry. I love taking the easy way out so I often use the canned chickpeas. Makes life simpler. The only time I make an effort to use dried chickpeas is when I make falafels. Fresh Tomatoes – I didn’t need a whole can of tomatoes so I therefore used fresh tomatoes instead. I actually prefer fresh tomatoes in most curries. Coconut Milk – I love adding coconut milk to curries, especially ones with chickpeas. It really does make a curry all the more delicious. You can use coconut cream too, if you prefer a really rich curry Potatoes – If you are carb conscious you can leave out the potatoes. Use sweet potatoes instead Spices – I used a few spices for this dish, it’s what made the dish all the more aromatic Vegetable Stock – this heightens the flavor a little, if you don’t have any you can use just water Lemon – I added a hint of lemon juice after I cooked the curry. I love that little tanginess it added to the curry
Cooking the Curry
It does take about 45 minutes to cook the curry. That is due to the potatoes. We are at high altitude so potatoes takes forever to cook in this part of the world. Although I did pop my potatoes in the microwave for 5 minutes it still took a further 45 minutes to cook. If you are at lower altitude your cooking time may be less.
Serving the dish
I must admit this is one time I do prefer eating this Delicious Chickpea Potato Spinach Curry with some Basmati Rice. It just goes really well with rice. So comforting. You can also make some Cumin Rice to serve with the curry, tastes even more delicious. If you’re up to eating it with some Naan Bread or Roti go ahead.
If you love this recipe as much as we do please drop me a comment and a star rating, it is always appreciated. More Vegetarian Recipes to try: Chickpea Butternut Curry with Coconut Milk Green Bean Curry with Coconut Milk Creamy Vegetable Korma If you loved this, please share!
