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Member recipe

Simple Veggie Curry

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Serves 2

A quick, nutritious and delicious curry dish with chickpeas, potatoes and spinach.

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  • 1 tbsp Sunflower Oil
  • 1 Onion (sliced)
  • 1 Garlic Clove (peeled & chopped)
  • 2cm Root Ginger (peeled & grated)
  • 1 tbsp Garam Masala
  • 1/2tbsp Dried Chilli Flakes
  • 300g Boiled Potatoes (quatered)
  • 400g Tinned Chopped Tomatoes
  • 400g Tinned Chickpeas
  • 100g Baby Spinach Leaves
  • 150ml Water
  • Salt & Pepper


    1. Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until softened but not coloured.
    2. Stir in the garam masala and flaked chilli and continue to cook for 2 minutes before adding the potatoes, chickpeas, tomatoes and water.
    3. Bring to a simmer and cook for 15 minutes until the sauce has thickened.
    4. Stir in the spinach until it has wilted and season to taste.
    5. Good with raita and naan bread.

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