4medium sizedpotatoespeeled and cut into 1cm cubes
500mlvegetable stock
1tinchickpeas380 g, drained
1tinchopped tomatoes390 g
1tblsp ghee or sunflower oil
1large onionfinely chopped
3large garlic clovesfinely chopped
1small piece of fresh gingerpeeled and finely chopped
3tsps.curry powder
2tsps.garam masala
1tspcumin powder
½tspchilli powder
1tspturmeric
½tspsalt
Instructions
In a large pan, heat the oil and add onion and ginger. Cook on medium heat until softened, after 5 minutes add the garlic and cook for 5 minutes more.
Add all the spices and cook for a further 1 minute.
Add the chopped tomatoes, chickpeas, cubed potatoes, salt and about half of the vegetable stock. Stir well and simmer gently for about 20 minutes or until the potatoes are cooked, adding more stock as needed.
Add the spinach and cook for a further couple of minutes or until the spinach has wilted. Serve with rice or bread.