Chickpea,spinach & potato curry

Recipe idea

Chickpea, spinach & potato curry
From Sam Stern’s ‘Student Cookbook’

3 large potatoes
1 large sweet potato
2 tbsps sunflower/groundnut oil
1 large onion, finely chopped
4 cloves garlic, crushed
Pinch salt
2 tbsps korma curry paste
1 can chickpeas
500ml water or veg stock
Juice 1 lemon
200ml coconut cream
1 tbsp mango chutney
1 tbsp tomato puree
4 tbsps chopped coriander
1 can chopped tomatoes
2 tbsps ground almonds
Large handful spinach

1. Peel potatoes and sweet potato. Cut into bite sized chunks.
2. Heat oil in a large heavy-bottomed saucepan or casserole dish. Add onion, garlic, pinch of salt. Cook until transparent.
3. Stir in curry paste. Cook for 2 mins. Add potatoes, sweet potato, hickpeas. Stir to coat. Cook for 1 min.
4. Add water/stock, lemon juice, coconut cream, mango chutney, tomato puree, two thirds of coriander, tomatoes, almonds.
5. Increase heat to boil. Reduce heat. Cover. Simmer gently for 45 mins. Check and stir so it doesn’t dry and stick. Stir in spinach and cook until wilted. Taste and adjust seasoning to suit.
6. Garnish with remaining coriander.
7. Serve with natural yoghurt, raita, chapattis

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