Chickpea and Potato Curry with Spinach and Yogurt
A creamy, mild curry made with chickpeas, potatoes and cauliflower, enriched with spinach and yogurt. It is vegetarian and goes well with some rice or flatbread.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 1 can Canned chickpeas, drained
- 300 g Waxy potatoes
- 300 g Cauliflower
- 1 pc Onion
- 2 pc Garlic cloves
- 1 tsp Ginger, freshly grated
- 2 tbsp Curry powder
- 1 tbsp Cooking oil
- 200 g Chopped tomatoes
- 100 ml Coconut milk
- 150 g Spinach, fresh
- 100 g Plain yogurt
- Salt
- Pepper
- 0.5 pc Lemon, juice
- 1 bunch Coriander, fresh
Method
- Peel the potatoes and cut them into cubes of about 2 cm. Divide the cauliflower into small florets. Finely dice the onion and chop the garlic.
- Heat the oil in a large pot and sweat the onion and ginger in it for 3 minutes until translucent. Add the garlic and curry powder and fry for 1 minute, stirring.
- Add the potato cubes, cauliflower and drained chickpeas to the pot, then pour in the chopped tomatoes and coconut milk. Season with salt and pepper, bring to a boil and simmer covered over medium heat for about 20 minutes, until the potatoes are soft.
- Stir in the spinach and let it cook for 2 minutes until it wilts. Season with lemon juice to taste.
- Fold in the yogurt with a spoon or serve it separately on the side. Divide the curry between two plates and sprinkle with chopped coriander.