CHICKPEA, SPINACH AND POTATO CURRY

I was properly introduced to homemade curry at University when I was in digs with a guy who had the most ridiculous obsession with chillies.  He would eat them raw like a carrot every day and as he did most of the cooking, I became accustomed to hot food.  This curry can be as hot as you want it, I sometimes make it without the chilli powder for the kids as it still has the curry kick without the heat, and add a few chilli sprinkles to my portion.  Many curry recipes use ghee in large amounts to bring together all the dried spices for toasting.  A small amount of rapeseed oil mixed with a little cold water has the same affect with but a fraction of the calories!  The chickpeas and potatoes provide enough satisfaction and carbs so I serve it with cauliflower rice, poppadoms and tomato salsa.

I also make this curry with cauliflower instead of the chickpeas and serve with rice.

INGREDIENTS

• 1/2 tsp each of ginger, chilli powder and tumeric
  1 tsp garam masala, cumin, salt, hot curry powder and nigella seeds
  5 tbsp paprika
  2g curry leaves
  3 tbsp rapeseed oil and a dash of water
  1 large onion
  1/2 tsp chopped garlic
  2 medium potatoes
  1 tin of chickpeas
  1 tin of chopped tomatoes
  200g baby spinach

METHOD

1. Put all the spices, salt, chilli and garlic in a pan with the oil and add a small amount of water, enough to bring it together
2. Add the onion and fry for 2 minutes
3. Add the tinned tomatoes and fill the empty can with water and add to the pan
4. Chop the potatoes into bite-sized pieces and add
5. Rinse the chickpeas, add to the pan and cook covered for 1 hour on the lowest heat stirring occasionally.
6. Add the washed spinach and cook for a further 5 minutes