Potato, Chickpea and Spinach Curry | The Bellephant

Ingredients

• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 large onion, finely chopped
• 5 cloves of garlic, minced
• 1 large thumb of ginger, minced
• 1 tsp turmeric
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1-2 tsp hot chilli powder (optional)
• 1/2 tsp ground black pepper
• 500g new potatoes, diced in to bitesize chunks
• 1 tin of chickpeas, drained
• 1 tin of chopped tomatoes
• 200ml water
• 100g spinach, chopped
• 30g fresh coriander, chopped
• Juice of half a lemon
• Salt to taste