Potato, Chickpea and Spinach Curry

I liked the Chickpea and Spinach Madras so much last time that I decided to make this again, but this time I decided to bulk it out with potatoes. I also used curry powder for a different flavour, rather than using curry paste.


Serves 4 - 6
  • 500 g small potatoes, chopped into cubes
  • 1 tin of chickpeas, drained
  • 2 tins of chopped, tomatoes
  • 1 large onion, chopped
  • 1 teaspoon of medium curry powder
  • 1 teaspoon of chilli powder
  • 2 garlic cloves, chopped
  • 1 tablespoon of tomato purée
  • 1/2 tin of water
  • 350 g frozen spinach
  • Salt and Pepper
  • Oil for frying
Serve with Basmati rice


  1. Add the oil to the pan on a medium heat, add the chopped onions and cook for a couple of minutes until they start to soften. Add the garlic, stir through and cook for a couple of minutes.
  2. Add the potatoes and cook until they start to colour, for about 10 minutes.
  3. Add the the chickpeas, chopped tomatoes, tomato purée, curry powder, water and cook through for 10 minutes.
  4. Put the Basmati on - I normally cook 1 mug to 2 mugs of water. I will then use boiling water, bring the rice and water to the boil. Turn the heat down, put the lid on and cook until all the water is absorbed.
  5. Season the curry with the salt and pepper and serve with Basmati rice.
If you're serving for 6 then use 1.5 mugs of rice to 3 mugs of water. Tomorrow I shall be making the courgette lasagne...

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