This cozy potato, spinach, and chickpea curry is sure to become your new favorite go-to weeknight meal. For a curry that only requires 10 ingredients it’s certainly hearty, filling, and nourishing. Grab a large pan and make this tonight for dinner.
Is it weird that I made this curry solely so that I could have an excuse to eat my vegan naan? Well, I never thought that what I ended up just throwing together would actually turn into one of my favorite go-to weeknight meals. Serve this curry over your favorite rice or grain. I chose to make it with wild rice but you could use jasmine, brown, or basmati. And you cannot have a curry without naan. Of course!
Why I love this curry
There are many reasons why I absolutely love this dish. First, it only requires 1 pan. Fewer dishes means less clean-up. And more time to spend with my family after dinner. Secondly, you only need 10 ingredients to prepare this weeknight meal. And they aren’t crazy weird ingredients either. They’re pantry staples as well as a few simple fresh ingredients. Super. Easy. Thirdly, it makes TONS of food. Plenty for leftovers. This meal is fantastic on the second day! Not like other weird leftovers that just don’t hold up overnight.
Lastly, I love this meal because it’s so simple. This dish is very self-explanatory. There’s nothing complicated about it. No need to explain procedures, share tips, or describe ingredients. And that’s why I love it. It’s perfect for inexperienced cooks or those who are newly-vegan. So if you’re looking for a simple, quick, delicious vegan meal search no further than this potato, spinach, and chickpea curry.
Ingredient Health Benefits
Olive oil- Monounsaturated fats
Onion- Antioxidants; fiber; vitamin C; folate
Potato- Vitamin C; potassium; antioxidants
Spinach- Fiber; vitamin K; calcium; iron; magnesium; manganese; folate; vitamin B; vitamin A; glycolipids (cancer cell growth suppressors)
Tomatoes- Vitamin C; potassium; polyphenols
Turmeric- Iron; manganese; potassium; vitamin B6; vitamin C; curcumin (cancer fighting and anti-inflammatory)
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Potato, Spinach, and Potato Curry
- 1 tbsp olive oil sub water if oil-free
- 1 onion, diced
- 3 cloves garlic, minced
- 3 russet potatoes, cubed into bite-sized pieces
- 1, 15oz can diced tomatoes, drained with juice reserved
- 1, 15oz can chickpeas, drained, rinsed
- 2, 15oz cans coconut milk, one regular, one light
- 1½ tbsp curry powder
- 2 tsp turmeric
- 2 tsp garam masala
- 3-4 cups fresh spinach
- Heat large skillet with olive oil and add diced onion. Cook 3-4 minutes until translucent.
- Add garlic cooking for 30 seconds.
- Saute potatoes for 5 minutes, stirring to prevent sticking.
- Add drained tomatoes (reserving the liquid for later), chickpeas, and spices. Stir to coat.
- Add coconut milk, and ⅓ cup of canned tomato juices. Stir to combine and bring to a boil. Reduce heat, and allow to simmer for 30 minutes or until potatoes are tender.
- In the last few minutes of cooking, add spinach and stir to wilt. Once the spinach is wilted, turn off the heat.
- Top with fresh parsley and serve over rice (or favorite grain of choice) with vegan naan bread.