Indian spiced spinach, chickpea and potato curry with yoghurt

Baby and family recipe 1 adult and 1 baby portion

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the coconut oil in a medium saucepan. Add the ginger, onion and garam masala and sauté for 2-3 minutes over a medium heat until soft.

Step 2

Add the potato to a bowl along with 2 tablespoons of water. Cover and microwave for 6-7 minutes

Step 3

Add the tomatoes, chickpeas, spinach and 120ml water to the onion and spices. Cook until spinach has wilted down and the sauce has reduced a little.

Step 4

Add the cooked potato and stir in the yoghurt to finish

Step 5

Keeps in the fridge for 2 days