Ingredients
1 tsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
2 tsp garam masala
2 tbsp cumin
1 tsp turmeric
1/2 tsp paprika
2 cups potatoes, chopped
1 can coconut milk
1/2 can chopped tomatoes
2 tbsp curry powder
1 can chickpeas, drained and rinsed
1 cup green peas
2 cups spinach
Juice of 1/2 lemon
Salt and pepper to taste
Heat the oil in a pan and then add the onion and garlic.
Cook for 3-4 minutes. Now add the tomato paste, garam masala, cumin, turmeric and paprika, cooking for a few minutes more and stirring continuously. Add the potatoes, coconut milk, chopped tomatoes and curry powder. Bring to a light simmer and cook for around 15 minutes before adding the chickpeas and green peas. Cook for a further 10-15 minutes, or until the potatoes are fully fork-tender. Stir in the spinach and lemon juice, also seasoning to taste with salt and pepper.
