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Potato, Chickpea and Spinach Curry

The Bellephant
  • 40 minutes
  • Serves 4

INGREDIENTS

1

tin Chickpeas

1 tsp

Chilli, hot

30 g

Coriander, fresh

5 cloves

Garlic

1/2

Lemon, Juice of

1

Onion, large

500 g

Potatoes, new

100 g

Spinach

1

Thumb of ginger, large

1

tin Tomatoes

1/2 tsp

Black pepper, ground

1 tsp

Cinnamon, ground

1 tbsp

Garam masala

1 tsp

Mustard seeds

1

Salt

1 tsp

Turmeric

2 tbsp

Coconut oil

1 tsp

Cumin, ground

1 tsp

Cumin seeds

200 milliliters

Water