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Indian potato and chickpea curry
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Prep Time:
15 minutes
15 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
55 minutes
55 minutes
Ingredients:
- 36.80 gm vegetable oil
- 2 onions, cut into wedges
- 20.00 gm Madras curry powder
- 3 curry leaf sprigs
- 750g potatoes
- 600g pumpkin, peeled, chopped
- 200g natural yoghurt
- 125ml water
- 400g can chickpeas, rinsed, drained
- 150g pkt baby spinach leaves
Instructions:
- In a saucepan over medium heat, warm vegetable oil. Add 2 sliced onions, 2 tablespoons of Madras curry powder, and 3 sprigs of curry leaves. Sauté for 2-3 minutes until the onions soften slightly.
- Combine potatoes and pumpkin in the pot. Cook covered for 15 minutes. Stir in yoghurt, water, and chickpeas. Cook for another 15 minutes.
- Add delicate baby spinach leaves to the pan, allowing them to cook gently under a lid for 2-3 minutes. Season to perfection, and for an extra touch of flavor, sprinkle with additional aromatic curry leaves. Serve alongside more creamy yogurt and crispy pappadums.
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