Channa, spinach and potato curry
Curries are a great way to get into vegan cooking if you're a first-timer. Price: £7.46 for 4 servings.
Serves: 4
INGREDIENTS
1 onion
4 cloves of garlic
1 birds eye chilli
½ a tin of chopped tomatoes
½ can of coconut milk
1 can of washed and drained Chickpeas
3-4 small potatoes (around 400g)
Big handful spinach (around 100g)
Water
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
1/2 tsp dried thyme
Small handful fresh coriander
METHOD
Cut and boil your potatoes. Meanwhile, in a separate pan, fry the onions until they are soft and then add the garlic and chilli.
Mix the curry powder, cumin, coriander and water until it forms a paste and then add this to a bowl with water, and fry for a couple of minutes.
Add your 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, spinach and water and let it simmer.
Serve with rice, roti or both.
Recipe credit: BOSH
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