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Chickpea Potato Spinach Curry

This curry is absolutely heavenly and you will love every bite
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: chickpea curry, chickpea potato curry, chickpea spinach curry, vegetarian curry
Servings: 4


  • 2 tbsp vegetable oil or coconut oil
  • 1 x 400 gram canned chickpeas
  • 3 medium potatoes cut into cubes
  • 4 cups baby spinach chopped
  • 2 small bay leaf
  • 1x 5cm piece cinnamon stick
  • 1 onion finely chopped
  • 1 tsp ginger/garlic paste
  • 1 green chillie
  • 3 roma tomatoes skin removed and blended
  • 1 tsp ground cumin/jeera
  • 1 tsp ground coriander/dhania
  • 1/2 tsp turmeric
  • 1/2 tsp ground fennel/soomph
  • 1 tsp garam masala
  • 2 tsp kashmiri chilli powder
  • 1 cup vegetable stock
  • 1x 400 ml coconut milk
  • 1 tbsp lemon juice
  • salt


  • If you are microwaving the potatoes, place it in a plate with a few drops water. Cover and cook for 5 minutes. Set aside
  • Heat oil in a pan. Add the bay leaf and cinnamon stick. Fry until fragrant
  • Add the onion and green chilli and saute until the onion is golden brown
  • Add the ginger/garlic paste and fry for a minute
  • Add the tomatoes and cook for 5 minutes or until it thickens
  • Add the spices, chilli powder, cumin, coriander, fennel, turmeric and cook for 2 minutes
  • Add the vegetable stock together with the potatoes and chickpeas. Rinse the chickpeas before adding it to the dish.
  • Season with salt. Add the coconut milk and allow it to simmer until the potatoes are soft and tender
  • Add the spinach and cook just until it wilts. Add the garam masala. Drizzle in the lemon juice
  • Serve hot with plain Basmati or Cumin Rice


  1. You can replace the potatoes with sweet potatoes if you are carb conscious
  2. The coconut milk can also be replaced with some fresh cream if you want a richer curry, you may have to reduce the quantity
  3. If you don't have vegetable stock it's perfectly ok to use water
  4. If you are living at a lower altitude you may need to reduce the liquid a little before adding the other ingredients as the curry may cook quicker