Yummy Spinach Potato Curry..inspired By Clay Pit


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 tbls sunflower oil
4 shallots, finely chopped
2 cloves garlic, roughly chopped
1 large sweet potato in large cubes
1 bag fresh spinach,
finely chopped
1 whole chilli, slit down the middle
2 cans chickpeas
1 tbls tomato paste
salt & pepper

 1 tsp lemon juice
1 tsp paprika
1 tsp curry powder
1 tsp cumin seeds
1 tsp turmeric
1 1/2 tsp garam masala


Directions

Parboil the potato for five minutes.


Saute the shallots and garlic. Add cumin seeds, and stir for five minutes. Add the other spices and the tomato puree and cook for a further 2-3 minutes. Add the potato and cook for another 2-3 minutes, then add stock and enough water to cover. Bring to the boil and simmer for 15-20 minutes, until the potato is almost cooked, topping up water as necessary.


Add the spinach and chickpeas, and cook for another 10 minutes or so. Squeeze lemon juice on to serve


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