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Spinach, chickpea and potato curry

By Olive Magazine

Spinach, chickpea and potato curry

Prep:20minCook:50min

Try our lightly-spiced vegan curry for a wholesome midweek meal for four that uses up your storecupboard ingredients such as tomatoes and chickpeas

Updated at: Tue, 04 Mar 2025 05:24:24 GMT

Nutrition balance score

Great

Glycemic Index

61

Moderate

Glycemic Load

32

High

Nutrition per serving

Calories247 kcal (12%)

Total Fat6.3 g (9%)

Carbs42 g (16%)

Sugars8.2 g (9%)

Protein9 g (18%)

Sodium310.9 mg (16%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 clovesgarlic

thumb-sized, chopped

1 Tbspvegetable oil

1 tspground cumin

1 tspground coriander

1 tspground turmeric

400gtin chopped tomatoes

400gsalad potatoes

such as Charlotte, cut into chunks

400gchickpeas

tin, drained and rinsed

100gspinach

1 tspgaram masala

Instructions

View on Olive Magazine

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Notes

2 liked

0 disliked

Delicious

Dry

Easy

Go-to

Makes leftovers

erin· last week

Definitely par boil the potatoes for 10mins first as it took way longer to cook than recipe said. Next time I’d also add more spices as it was very mild. Inoffensive and healthy though!

Jordan Lewis· last month

Makes leftovers

Good amount of spicy. Potatoes could have done with longer to cook and I had to add a lot more water than the recipe in order for it not to keep going too dry.

Good amount of spicy. Potatoes could have done with longer to cook and I had to add a lot more water than the recipe in order for it not to keep going too dry.

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