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Chickpea, potato and spinach curry

Why it worksThe edges of the potatoes break down and thicken the sauce, so this curry feels rich without coconut milk.

Ingredients

• 800 g chickpeas
• 600 g potatoes
• 300 g frozen spinach
• 150 g onions
• 12 g garlic
• 15 g ginger
• 12 g curry powder
• 400 g chopped tomatoes
• 20 ml sunflower oil

Method

1. Chop the onion. Grate the garlic and ginger. Cut the potatoes into 2 cm cubes.
2. Heat the oil in a large pot on medium heat. Cook the onion, garlic and ginger for 5 minutes. Add the curry powder and stir for 30 seconds.
3. Add the potatoes, the chopped tomatoes, the drained chickpeas and 300 ml of water. Let it bubble gently for 20 minutes, until the potatoes are soft.
4. Stir in the frozen spinach and cook for 3 minutes, until hot. Taste and add salt.

A portion: about 370 kcal · 15 g protein · 53 g carbs · 9 g fat