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Potato, chickpea & spinach curry


Friday night is curry night!

A friends husband is making the main curry, so I'm making the extras! Vegetable curry, samosas & chipatis.

For my 30 recipes in 30 days, I've done 3 recipes in one day!

This is always a popular curry, that I've made lots of times. I always make it the day before, curries & stews always taste better the next day!

You need the following:

600g fresh spinach

1 can of chickpeas

500g new potatoes cut into 4s

1 tablespoon of grated ginger

3 cloves of garlic sliced

1 teaspoon cayenne pepper

2 tablespoons masala spice mix

3 fresh chillies chopped

1 tin of chopped tomatoes

300ml water

Salt & pepper

3 tablespoons nut oil

Fry the garlic, chillies, ginger and spices in nut oil. Add the potatoes and chickpeas and fry.

Add the tinned tomatoes and water and bring to the boil.

Cook on a medium heat for 15 minutes.

Add the spinach (it always looks more than can fit in the pan, but let it wilt down.

Cook for another 10 minutes and then cover the pan and leave.

Serve with yoghurt and cucumber. Voila!

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