Channa, Spinach & Potato Curry
We had the lovely Vegannah in the studio, who cooked us this wholesome, hearty curry packed with tons of veg and spices. We're sure you'll love this as much as we did - it's the simplest recipe ever but SO delicious.
Servings
Ingredients
For the recipe
<item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>½ tsp dried thyme<item-todo-done><item-todo-done>1 tsp all-purpose seasoning<item-todo-done><item-todo-done> big handful spinach<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>1 Bird's eye chilli<item-todo-done><item-todo-done>½ x 400g can of chopped tomatoes<item-todo-done><item-todo-done>½ x 400g can of coconut milk<item-todo-done><item-todo-done> 1 x 400g can of chickpeas drained<item-todo-done><item-todo-done>4 small potatoes - around 400g<item-todo-done><item-todo-done> water - to loosen<item-todo-done><item-todo-done> Sriracha<item-todo-done><item-todo-done> small bunch of coriander<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Ingredients
For the recipe
<item-todo-done>2 tbsp curry powder<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>1 tsp dried thyme<item-todo-done><item-todo-done>2 tsp all-purpose seasoning<item-todo-done><item-todo-done> big handful spinach<item-todo-done><item-todo-done>2 onions<item-todo-done><item-todo-done>8 garlic cloves<item-todo-done><item-todo-done>2 Bird's eye chilli<item-todo-done><item-todo-done>1 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done> 1 x 400g can of chickpeas drained<item-todo-done><item-todo-done>8 small potatoes - around 400g<item-todo-done><item-todo-done> water - to loosen<item-todo-done><item-todo-done> Sriracha<item-todo-done><item-todo-done> small bunch of coriander<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Saucepan | Frying pan | Colander
Prepare your curry
- Cut and boil your potatoes
- In a separate pan, fry onions until soft
- Add garlic and chilli and fry until soft
Make your curry paste
- Mix curry powder, cumin, coriander and water until it forms a paste
- Add curry paste to a bowl with water, then fry for a couple of minutes
Bring it all together
- Add chopped tomatoes, chickpeas and coconut milk into your curry paste, then let it simmer
- Drain your boiled potatoes and add them to the curry
- Add seasoning, veg stock cube, thyme spinach and water and let it simmer
- Serve with rice, roti or both, and fresh coriander