Channa, Spinach & Potato Curry

A tasty vegan curry made with chickpeas, spinach, potatoes, and a fragrant mix of spices. This is a hearty and healthy meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 large potatoes, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can chopped tomatoes
• 200g spinach leaves
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp chili powder
• 2 tbsp vegetable oil
• Salt to taste
• Fresh coriander, for garnish

Instructions:

Heat oil in a large pan over medium heat

Add cumin seeds and cook until fragrant, about 1 minute

Add onion, garlic, and ginger

Saut until onions are soft and translucent

Stir in ground coriander, ground cumin, turmeric, garam masala, and chili powder

Cook for 2 minutes

Add diced potatoes and chickpeas

Stir to coat with spices

Pour in chopped tomatoes and simmer for 15 minutes, or until potatoes are tender

Add spinach leaves and cook until wilted

Season with salt to taste

Garnish with fresh coriander before serving

Serve hot with rice or naan bread