A creamy savoury Indian dish using potatoes, spinach and chickpeas.

2 medium potatoes, peeled and chopped into 1″ cubes
2 cups cooked chickpeas (one 19oz can)
1 large onion, minced
4 cloves garlic, minced
1 can (398mL) coconut milk, or homemade
1 large bunch of fresh spinach, washed, dried, and chopped into thin strips
1 large ripe tomato, chopped
1/3 cup nutritional yeast (optional, but adds nice body to the flavour)
2 tbsp oil
2 tbsp curry powder
1 tsp cayenne pepper
salt to taste
In a heavy-bottomed pot, heat the oil over medium. Add the chopped potatoes, onions, garlic, and all the spices, and saute until the onions are translucent.

Add the cooked chickpeas, nutritional yeast (if desired), and can of coconut milk. Reduce heat to medium low and simmer for 25 minutes, or until the potatoes are tender.

Stir in the chopped spinach and tomatoes and cook until the spinach has wilted. Serve over a fragrant basmati or jasmin rice.

Makes enough for 4-6 people.

A creamy savoury Indian dish using potatoes, spinach and chickpeas.

2 medium potatoes, peeled and chopped into 1″ cubes
2 cups cooked chickpeas (one 19oz can)
1 large onion, minced
4 cloves garlic, minced
1 can (398mL) coconut milk, or homemade
1 large bunch of fresh spinach, washed, dried, and chopped into thin strips
1 large ripe tomato, chopped
1/3 cup nutritional yeast (optional, but adds nice body to the flavour)
2 tbsp oil
2 tbsp curry powder
1 tsp cayenne pepper
salt to taste
In a heavy-bottomed pot, heat the oil over medium. Add the chopped potatoes, onions, garlic, and all the spices, and saute until the onions are translucent.

Add the cooked chickpeas, nutritional yeast (if desired), and can of coconut milk. Reduce heat to medium low and simmer for 25 minutes, or until the potatoes are tender.

Stir in the chopped spinach and tomatoes and cook until the spinach has wilted. Serve over a fragrant basmati or jasmin rice.

Makes enough for 4-6 people.