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.


  • 1 tsp cumin

  • 1 tsp coriander seeds

  • 1 tsp cinnamon

  • 1 tsp ginger

  • 1 tsp turmeric

  • 1 tsp dried chilli flakes

  • 200g new potatoes

  • 100g baby spinach

  • 1 tin chick peas (drained)

  • 3 cloves of garlic, chopped

  • 1 onion, sliced

  • 1 lime

  • Coconut milk, tin

  • Vegetable stock

  • Medium bunch fresh coriander


  • 1.

    Toast off all spices in a dry pan.

  • 2.

    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.

  • 3.

    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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