This tasty Vegetarian Curry made with Spinach, Potatoes and Chickpeas is tantalizingly delicious and it’s sure to satisfy even the healthiest appetites. Spinach and Chickpeas are by nature gluten-free and very nutrient-dense, which is so essential in a primarily plant-based diet. This delicious curry is full of flavour and warming spices and so simple to make.

spinach potato and chickpea curry recipe

5 from 1 reviews
Recipe type: Main
Cuisine: South African
  • 3 Tbles Vegetable Oil
  • 1 Large Onion, Chopped
  • 3 Garlic Cloves, Chopped
  • 1 Green Chilli Sliced
  • 5 Fresh Curry Leaves
  • 1 Tsp Cumin Seeds
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Turmeric
  • 1 Tsp Chilli Powder
  • 1 Tsp Garam Masala
  • Salt to Taste
  • 1 Cup Chopped Tomatoes
  • 4 Medium Potatoes Cut Into Chunks
  • ¼ Cup Red Pepper Chopped
  • 400g Can Chickpeas Drained And Rinsed
  • 1- 2 Cups Water
  • 200 Gr Baby Spinach Chopped
Naans To Serve
  1. Add the oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic, cumin seeds, green chilli and curry leaves and saute until lightly golden.
  2. Add the spices and cook for a few minutes, then add in the chopped tomatoes and bring to a simmer.
  3. Season and add the potatoes along with 1 a cup of water and simmer for approx 20 minutes until thickened and the potatoes have cooked through. Add the chopped red pepper and chickpeas and simmer for another 10 minutes adding more water if needed Add the spinach and cook through for a few minutes to wilt.
Serve hot with naans.