Spinach, chickpea and potato curry
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onion 1, chopped
garlic 3 cloves, chopped
ginger a thumb-sized piece, chopped
green chilli 1, chopped
vegetable oil 1 tbsp
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
chopped tomatoes 400g tin
Charlotte potatoes 400g, cut into chunks
chickpeas 400g tin, drained and rinsed
spinach 100g, chopped
lemon ½, juiced
garam masala 1 tsp
naans to serve
Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
Stir in the lemon juice and garam masala, and serve with naans.
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Apples & Honey Babka | The Practical Kitchen
Just in time for Rosh Hashanah, this round, braided apples and honey babka is packed full of apple butter and drizzled with a honey icing. Warning: You will get messy making it. But I believe in you. Embrace the mess, because it will taste and look great in the end.
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