Turmeric, potato & chickpea curry

Name: Turmeric, potato & chickpea curry
Total time: 30 min
Ingredients: 200g raw chickpeas, soaked overnight; 300g potatoes, peeled, diced; 400g whole ripe tomatoes; 2 tbsp vegetable oil; 1 onion, diced; 3 cloves garlic, crushed; 1 tbsp grated ginger; 1 tbsp grated fresh turmeric; 2 cinnamon sticks; 1 tbsp ground cumin; 1 tbsp ground coriander; ½ tsp Kashmiri chilli powder; 1 tsp ground turmeric; 500ml vegetable stock (or water); 3 tsp sea-salt flakes; 100g baby spinach leaves; 2 tsp lemon juice; Greek yoghurt, to serve

www.newidea.com.au

This is a basic vegie curry that has been adapted from an Indian style dish

View full recipe on www.newidea.com.au

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