Potato and Spinach Curry

This is a hearty, warming spicy curry. The lemon juice really makes it zing.

Serving 2

1 tbls sunflower oil
4 shallots, finely chopped
2 cloves garlic, roughly chopped
1 large potato in large cubes
100-150g fresh spinach, finely chopped
1 whole chilli, slit down the middle
200g tin chickpeas
1 tbls tomato puree
 stock
 salt & pepper
 lemon juice to serve
1 tsp paprika
1 tsp curry powder
1 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala

Parboil the potato for five minutes.

Saute the shallots and garlic. Add cumin seeds, and stir for five minutes. Add the other spices and the tomato puree and cook for a further 2-3 minutes. Add the potato and cook for another 2-3 minutes, then add stock and enough water to cover. Bring to the boil and simmer for 15-20 minutes, until the potato is almost cooked, topping up water as necessary.

Add the spinach and chickpeas, and cook for another 10 minutes or so. Squeeze lemon juice on to serve.

Good with coconut rice

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