Potato, Chickpea, and Spinach Curry

There are so umpteen ways to create a scented and satisfying curry containerful.  I jazz curries for a lot of reasons, one beingness that they can kind fill, meatless meals. Dishes that wreak big flavor and alleviate to the plateau are ever winners, suitable? I suchlike to judge my instruction for mushroom and cabbage enchiladas with red sauce hits those businessman, too. It's one of my favorites!

This curry containerful isn't spicy (tho' I other unneeded red shrub flakes when I prefabricated it) and the potatoes and chickpeas hold things substantial. I another the vegetable for a bit of colouring and more veggie goodness.

Ingredients:

• 2 tablespoons olive oil
• 3/4 pound new potatoes, washed and cut into evenly-sized chunks
• 1/4 cup white onion, diced
• 3 garlic cloves, minced
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes in juice
• 1 (13.5-ounce) can full-fat coconut milk
• 2 teaspoons yellow curry powder
• 1-1/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 2-1/2 cups, packed, fresh spinach leaves

Instructions:

1. Add the oil to a medium-sized pot over medium-low passion. When hot, add the onion and make for 3-4 proceedings or until they commence to modify. Add the flavorer and cook for 30 seconds.
2. Add the chickpeas, tomatoes in juice, the palm river, and all the seasonings. Mix to commix.
3. Add the potatoes. Reduce the change to simmer, habilitate and cook for 50-60 minutes, or until the potatoes are tenderise.
4. Add the spinach and stir into the miscellanea so the spinach wilts.
5. Aid emotional.

So recipes that I can share. May be useful and inspiring. Please follow the steps above to get the instruction fit the results accordingly. Good luck.

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