Channa, Spinach and Potato Curry

  • Super simple
  • 0:25 m
  • 16 ingredients

We had the lovely Vegannah in the studio, who cooked us this wholesome, hearty curry packed with tons of veg and spices. We're sure you'll love this as much as we did - it's the simplest recipe ever but SO delicious.

Serves: 4

Ingredients

For the recipe

  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp dried thyme
  • 1 tsp all-purpose seasoning
  • big handful spinach
  • 1 onion
  • 4 garlic cloves
  • 1 Bird's eye chilli
  • ½ x 400g can of chopped tomatoes
  • ½ x 400g can of coconut milk
  • 1 x 400g can of chickpeas drained
  • 4 small potatoes - around 400g
  • water - to loosen
  • Sriracha
  • small bunch of coriander
  • Salt & pepper to taste

Before you start

Saucepan | Frying pan | Colander

Step 1

Prepare your curry

  • Cut and boil your potatoes
  • In a separate pan, fry onions until soft
  • Add garlic and chilli and fry until soft

Ingredients

  • 1 onion
  • 4 garlic cloves
  • 1 Bird's eye chilli
  • 4 small potatoes - around 400g

Step 2

Make your curry paste

  • Mix curry powder, cumin, coriander and water until it forms a paste
  • Add curry paste to a bowl with water, then fry for a couple of minutes

Ingredients

  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • water - to loosen
  • 1 vegetable stock cube
  • 1 tsp ground coriander

Step 3

Bring it all together

  • Add chopped tomatoes, chickpeas and coconut milk into your curry paste, then let it simmer
  • Drain your boiled potatoes and add them to the curry
  • Add seasoning, veg stock cube, thyme spinach and water and let it simmer
  • Serve with rice, roti or both, and fresh coriander

Ingredients

  • ½ tsp dried thyme
  • 1 tsp all-purpose seasoning
  • big handful spinach
  • ½ x 400g can of chopped tomatoes
  • ½ x 400g can of coconut milk
  • 1 x 400g can of chickpeas drained
  • Sriracha
  • small bunch of coriander
  • Salt & pepper to taste