• 400g can of chickpeas in brine
  • A handful of baby spinach leaves
  • 1/2 teaspoon of garam masala spice
  • 1/2 teaspoon of turmeric powder
  • 1/4 teaspoon of cumin powder
  • 1/4 of black pepper
  • 1 teaspoon of sugar
  • 1 medium sized chopped onion
  • 1 big grated tomato
  • 1 teaspoon tomato paste
  • 1/2 teaspoon of grated ginger
  • 1 teaspoonfull of grated fresh garlic
  • 1/2 cup of chopped potatoes
  • 1/2 cup coconut milk
  • 2 tablespoons of cooking oil
  • Pinch of salt


Heat up oil in a big pan,fry the onion,garlic and ginger for about 2 minutes,add in all the dry spices,the turmeric,cumin,garam masala,black pepper and cook mixing well for another 2 minutes,throw in the grated tomatoes as well as tomato paste,add a pinch of salt,mix well and cook until the tomatoes are cooked through,add in the potatoes and chickpeas including the brine,mix well,pour in the coconut milk and mix in,allow the mixture to cook on medium heat for 5 minutes,add in a teaspoon of sugar(the sugar helps in blending all the flavours together)..throw in the spinach mix everything together and simmer the curry mixture on low heat for a futher 5-8 minutes,or untill curry is slightly thickened and spinach is cooked through,serve Hot.


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