Ingredients

  • 1 onion, chopped
  • 1 tbsp vegetable oil
  • 3 garlic cloves, crushed
  • 1 tbsp mild curry powder
  • 1 tsp cumin
  • ½ tsp turmeric
  • 250g/9oz carrots, finely chopped
  • 350g/12½oz potatoes, cubed
  • 500ml/17½fl oz vegetable stock
  • 400g tin of chickpeas, drained
  • 200g/7oz frozen spinach
  • 100g/3½oz frozen peas
  • Salt and pepper
  • 1 large tbsp fresh coriander, roughly chopped

        Method

        1. Gently fry the onion for 5 minutes then add the garlic and spices.
        2. Continue to cook for another 5 minutes. Stir to prevent sticking.
        3. Add the carrots, potatoes, stock and chickpeas. Simmer for 15 minutes.
        4. Add the spinach and peas. Cook for a further 10 minutes.
        5. Season as required and finally add the fresh coriander.

        Serve with rice and flatbread.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        35 mins

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