A veggie curry with attitude - and very filling, too. Potatoes, spinach and lime are the only fresh ingredients you need and it can be made in ten minutes flat.
Toast off all spices in a dry pan.
Sweat the onion and garlic in a little vegetable oil then add the toasted spices. Add the boiled potatoes, spinach, chickpeas, coconut milk and stock and cook for 10 minutes.
Season with salt pepper and lime juice and a minute before serving stir through the spinach and coriander. Serve with chapatis and dig in.
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