A filling and tasty recipe from Bord Bia of a healthy,vegetarian chickpea and potato masala that is a real crowd pleaser.
Ingredients (serves 4 )
2 tablespoons of sunflower oil
2 onions, sliced
2 cloves of garlic
1 tablespoon of fresh grated ginger
1 tablespoon of garam masala
3 tablespoons of masala curry paste
900g Rooster or Maris Piper potatoes, peeled and cubed
1 tin of chickpeas, drained
1 tin of chopped tomatoes
1 tin of reduced fat coconut milk
Salt and milled pepper
1 bag of baby spinach
1 tablespoon of fresh chopped coriander
In a large pan or casserole pot gently cook the onion for five minutes in the sunflower oil. Next add the garlic, ginger, garam masala and curry paste, continue cooking for three minutes over a medium heat.
Add the potatoes and chickpeas and stir them into the spices making sure everything is coated. Pour in the tinned tomatoes and coconut milk and bring to a steady simmer. At this stage add a little salt and milled pepper. Continue cooking until the potatoes are soft. If the sauce feels a little dry just add a little water.
Just before serving stir in the spinach and coriander and serve with yoghurt.