FBD

Chickpea & Spinach Curry

IndianVegetarianEasy45 minBy Northstar

Ingredients

Servings
4
  • 1 lb. canned chickpeas
  • 1 large potato, cooked and cubed
  • 1 large onion, pureed
  • 1 large tomato, pureed
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1/2 tsp. each cumin, coriander, turmeric and chilli powders.
  • 1 tsp. salt or to taste
  • 1 cup of spinach leaves, pureed

Instructions

  1. 1

    Heat oil in a non-stick frying pan (or skillet)

  2. 2

    Fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes

  3. 3

    Add the spinach paste and the potatoes

  4. 4

    Cook for twenty five minutes on medium low heat with a cup of lukewarm water

  5. 5

    Add the chickpeas

  6. 6

    Simmer for two minutes

  7. 7

    Serve

Tags

skilletindian30-minutes-indian