Vegan Gluten-free Chickpea Potato & Spinach Curry
This quick vegan chickpea and potato curry is mildly spiced, fragrant and delicious. So much cheaper than a takeaway, better for you and family. This recipe is made from mostly store cupboard...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food-e-land.com.
Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Stove
- Colander
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 2 tbsp vegetable, sunflower or olive oil
- 1 large onion, peeled and chopped finely
- 2 garlic cloves, sliced
- 2cm piece of fresh ginger, peeled and grated
- 15 new potatoes
- 200g tin chopped tomatoes
- 400g tin of chickpeas, drained
- 250ml-300ml vegan, gluten-free friendly vegetable stock or water
- 1/2 tsp salt and freshly ground black pepper
- 3 tsp mild curry powder
- 100g fresh spinach
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