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Recipe by olive magazine

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1. Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes. Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened.
2. Stir in the spinach until just wilted. Serve in bowls on its own or with naan bread if you like.

Per serving

342 kcalories, protein 15.9g, carbohydrate 47.5g, fat 11.1 g, saturated fat 1.1g, fibre 9.4g, salt 1.3 g

Latest comments and suggestions

• snowmoonelk

  05 November 2008

  snowmoonelk commented on this recipe

  Too soupy for my taste. DRAIN chickpeas and no water needed unless it gets too thick. Add garlic to the onion and fry off the potatoes at same time. Salt is a good addition! Honestly can't see why this is called a curry at all!

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• n0ne

  12 November 2008

  n0ne rated and commented on this recipe

  

  Meh. The ginger flavour was a nice aspect, but very watery (even though I drained the chickpeas), the potatoes were underdone, and the overall flavour was pretty bland for a curry. But pleasant enough. Good if you're skint and/or on a diet.

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• Wendy

  14 November 2008

  Wendy rated and commented on this recipe

  

  My partner liked this (but maybe he was being kind) and it is certainly very easy to make but I found it lacked flavour and depth and definitely wouldn't make it again.

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• MajaMP

  11 January 2009

  MajaMP commented on this recipe

  The first time I made this, I added a bit more garlic, come dried chili flakes and had cooked the potatoes before i added them in this dish. It tasted quite yummy after that and is even better with a bit of yoghurt and naan bread!

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• cake lover

  15 January 2009

  cake lover rated and commented on this recipe

  

  I followed MajaMP's advice and also added prawns . Quite delicious with these changes.

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• weeble cooks

  24 April 2009

  weeble cooks rated and commented on this recipe

  

  I used fresh tomatoes, & twice as much garlic & ginger. After reading the previous comments, I added some curry powder, after the onions garlic & sebago potatoes, with the garam marsala. I cooked it for a few minutes before adding the tomatoes. Will make again.

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• Beth

  03 November 2009

  Beth rated and commented on this recipe

  

  I hadn't read previous comments but when I looked at the recipe last night thought it would be a good chance to use up so curry paste so added the rest of the jar of some Massaman curry paste and it was a nice dish. Potatoes didn't cook very well though and took ages - would cook them seperately next time.

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• hlnharrison

  09 November 2009

  hlnharrison rated and commented on this recipe

  

  I took it for granted that the chickpeas should be drained. I also rinse them to get rid of the brine they are canned in. I found the recipe was improved by pre-cooking the potatoes and for my taste adding finely chopped fresh chillies.

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Ingredients

• 1 tbsp groundnut oil or sunflower oil
• 1 small onion , halved and sliced
• a thumb-sized piece root ginger , grated
• 1 garlic clove , sliced
• 1 tbsp garam masala
• 400g tin chopped tomatoes
• 400g tin chickpeas
• 200g small salad potatoes , quartered
• 100g spinach , chopped
• naan bread to serve (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Low-fat

Ingredients

• 1 tbsp groundnut oil or sunflower oil
• 1 small onion , halved and sliced
• a thumb-sized piece root ginger , grated
• 1 garlic clove , sliced
• 1 tbsp garam masala
• 400g tin chopped tomatoes
• 400g tin chickpeas
• 200g small salad potatoes , quartered
• 100g spinach , chopped
• naan bread to serve (optional)

Per serving

342 kcalories, protein 15.9g, carbohydrate 47.5g, fat 11.1 g, saturated fat 1.1g, fibre 9.4g, salt 1.3 g

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