Potato and Spinach Curry

This is a Vegan recipe, very tasty and easy to produce plus it makes a nice
change from meat.

1 tbls sunflower oil
4 shallots finely chopped
2 cloves garlic roughly chopped
1 large potato in large cubes
100-150g fresh spinach finely chopped
1 whole chilli slit down the middle
200g tin chickpeas
1 tbls tomato puree
stock
salt & pepper
lemon juice to serve
1 tsp paprika
1 tsp curry powder
1 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala

Parboil the potato for five minutes. Saute the shallots and garlic. Add cumin seeds
and stir for five minutes. Add the other spices and the tomato puree and cook for a
further 2-3 minutes. Add the potato and cook for another 2-3 minutes then add stock
and enough water to cover. Bring to the boil and simmer for 15-20 minutes until the
potato is almost cooked topping up water as necessary. Add the spinach and chickpeas
and cook for another 10 minutes or so. Squeeze lemon juice on to serve.

Enjoy
Regards
Starbuck
www.spicetheworld.com

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