Chickpea & Potato Curry with Rice
Contains: Celery, Mustard
Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.
Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.
A mild, comforting curry of chickpeas, potatoes, tomatoes and spinach, served with fluffy rice.
Ingredients
- 1 Tbsp:Vegetable Oil
- 1 Whole:Fresh Brown Onions, chopped
- 2 Whole:Fresh Garlic Clove, crushed
- 2 Tbsp:Medium Curry Powder
- 400 g:Fresh White Potatoes
- 400 g:Chickpeas (Tinned in Water), (1 400g tin) drained
- 400 g:Chopped Tomato (Tinned), (1 400g tin)
- 300 ml:Vegetable Stock (Knorr)
- 100 g:Frozen Spinach Leaf
- 300 g:Long Grain White Rice
Method
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Heat the oil in a large pan and fry the onion for 5 minutes. Add the garlic and curry powder and cook for 1 minute.
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Peel the potatoes and cut into 2cm cubes. Add with the chickpeas, tomatoes and stock. Cover and simmer for 20 minutes until the potatoes are tender.
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Stir in the spinach and cook for 3 minutes until hot.
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Meanwhile, cook the rice following the pack instructions. Serve the curry with the rice.