Spinach, chickpea and potato curry

Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas (omit or substitute on Whole30) and chopped tomatoes in this flavoursome dish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.

Step 2

Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.

Step 3

Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.

Step 4

Stir in the lemon juice and garam masala, and serve with naans.

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