By Mantw Antiochou
Potato chickpea curry
Another little story time for you! This was my favourite tip I learnt whilst I was away in India, it was a game changer!! The recipe itself was a bit of a fridge raid creating, I had a few sad looking baby potatoes in the fridge and an almost dodgy looking pack of spinach so turned it into this simple, delicious curry!
Updated at: Sun, 11 Feb 2024 14:51:47 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
30
High
Nutrition per serving
Calories425.9 kcal (21%)
Total Fat6.3 g (9%)
Carbs73 g (28%)
Sugars11.3 g (13%)
Protein22.3 g (45%)
Sodium228.4 mg (11%)
Fiber13.4 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Toast the spices in a pan for a minute or so, set aside and fry the sliced onion in olive oil for 5 minutes. Add the halved potatoes and cook for another couple of minutes and then follow with minced garlic and ginger. Cook for another minutes and then stir in the spices and chickpeas. Pour in a splash of water, clamp the lid on and let simmer on a medium to low heat for 15 minutes or until the potatoes are tender. Stir through the spinach and let it wilt, season to taste and serve
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