Session 12 Spinach potato and chickpea curry Crown

Session: 12 Spinach, potato and chickpea curry © Crown copyright 2008 www. licencetocook. org. uk

Ingredien tsonion 1 1 clove garlic 1 large potato 1 x 5 ml spoon oil 2 x 15 ml spoons curry paste 300 ml water 1 can chopped tomatoes (400 g) 1 can chickpeas (410 g), drained © Crown copyright 2008 www. licencetocook. org. uk

Equipme nt Knife Chopping board Garlic press Frying pan Measuring spoons Measuring jug Wooden spoon Can opener © Crown copyright 2008 www. licencetocook. org. uk

Method 1. Prepare the onion, garlic and potatoes: • slice the onion; © Crown copyright 2008 www. licencetocook. org. uk

• peel and crush the garlic; © Crown copyright 2008 www. licencetocook. org. uk

• peel and cut the potatoes into 1 cm cubes. © Crown copyright 2008 www. licencetocook. org. uk

2. Fry the onion and garlic for 2 minutes in the oil. © Crown copyright 2008 www. licencetocook. org. uk

3. Stir in the curry paste, potatoes and water. © Crown copyright 2008 www. licencetocook. org. uk

4. Add the tomatoes and chickpeas, then allow to simmer for 20 minutes, until the potato is tender. © Crown copyright 2008 www. licencetocook. org. uk

5. Stir in the fresh spinach, and allow to cook for a further 2 minutes. © Crown copyright 2008 www. licencetocook. org. uk

© Crown copyright 2008 www. licencetocook. org. uk

Top tips Serve the boiled rice, naan bread and a side salad. Replace the tomatoes with thinly sliced courgettes, peppers or okra. Batch cook – freeze portions for a rainy (busy) day. © Crown copyright 2008 www. licencetocook. org. uk

www. licencetocook. org. uk © Crown copyright 2008 www. licencetocook. org. uk