Spinach and Potato Curry - Penguin Books Australia

Ingredients

• 1 tablespoon garam masala
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 kg potatoes, peeled and cut into 4 cm chunks
• 2 × 250 g packets frozen spinach, thawed
• 1 brown onion, diced
• 3 cloves garlic, crushed
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons vegetable or olive oil
• 400 g tin diced or crushed tomatoes
• 400 ml tin coconut milk
• 1 cup (250 ml) vegetable stock
• 400 g tin chickpeas, rinsed and drained
• ¾ cup (90 g) frozen peas
• 1–2 teaspoons caster sugar
• juice of ½ lemon
• steamed basmati rice
• pappadams