Potato, Chickpea, and Spinach Curry

There are so many ways to make a fragrant and hearty curry dish.  I love curries for a lot of reasons, one being that they can make filling, meatless meals. Dishes that bring big flavor and comfort to the table are always winners, right? I like to think my recipe for mushroom and kale enchiladas with red sauce hits those marks, too. It’s one of my favorites!

Curry is fab comfort food and always a delight in my book. We got a ton of rain this past weekend, and that made for a handful of dreary days, so comfort food was in full swing in my house.


  • 2 tablespoons olive oil
  • 3/4 pound new potatoes, washed and cut into evenly-sized chunks
  • 1/4 cup white onion, diced
  • 3 garlic cloves, minced
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes in juice
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 teaspoons yellow curry powder
  • 1-1/2 teaspoons turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2-1/2 cups, packed, fresh spinach leaves


  1. Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
  2. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine.
  3. ........................................

for full recipes please see : www.azgrabaplate.com

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