This chickpea spinach and potato curry was so good tonight! Here’s the recipe:
1/2 onion, chopped
2 cloves garlic, minced
1” piece of ginger, peeled and minced
1 tsp each: Garam masala, cumin, turmeric, coriander
1/2 tsp chili (Indian chili powder)
1 tsp salt
Pinch of sugar
1 - 16 oz can of tomato sauce
1 cup coconut milk
1/2 cup chopped broccoli
1 can chickpeas, drained and rinsed
2-3 handfuls of baby spinach, chopped
1 potato, peeled and diced
1/2 cup frozen peas
Sauté onions, garlic and ginger in olive oil on medium high heat, add spices and salt and a splash of water. Stir around and and add all the other ingredients and bring to a boil. Add a little water if it’s too thick. Lower heat and simmer covered for 30-45 min.