Spinach, chickpea and potato curry

Try our lightly-spiced vegan curry for a wholesome midweek meal for four that uses up your storecupboard ingredients such as tomatoes and chickpeas

Ingreadient

• 1 onion, chopped
• 3 cloves garlic, chopped
• a thumb-sized piece ginger, chopped
• 1 green chilli, chopped
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 400g tin chopped tomatoes
• 400g salad potatoes (such as Charlotte) cut into chunks
• 400g tin chickpeas, drained and rinsed
• 100g spinach, chopped
• Half lemon, juiced
• 1 tsp garam masala
• naans, to serve

Direction

1. Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
2. Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
3. Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
4. Stir in the lemon juice and garam masala, and serve with naans.