As an alternative to chickpeas, add a diced chicken breast to the pan with the potatoes.
Curry in a hurry: Chickpea, potato and spinach curry recipe
INGREDIENTS
1tbsp sunflower or vegetable oil 1 onion, halved and sliced 1 clove of garlic, peeled and chopped 3-4cm piece of root ginger, peeled and grated 1tbsp garam masala 1/2tsp chilli powder 200g small salad potatoes, cut into quarters 400g tin chickpeas, drained 400g tin chopped tomatoes 100g baby spinach leaves Naan bread to serve (optional) Raita to serve (optional)
METHOD
Heat the oil in a large pan and gently cook the onion, garlic and ginger until the onion is softened but not coloured. Stir in the garam masala, chilli powder and potatoes, and continue to cook for 2 minutes. Add the chickpeas, tomatoes and 200ml water. Bring to a simmer and cook for about 20 minutes, until the potatoes are tender and the sauce has thickened. Stir in the spinach until it has wilted, and season with salt and pepper. Serve in bowls or on plates, with naan bread and some raita (a yoghurt dip) if you fancy it.
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Curry in a hurry: Chickpea, potato and spinach curry recipe
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