Chana Aloo Masala - Indian chickpea and potato curry
A recipe for a wonderfully flavourful vegetarian dish, Chana Aloo Masala - an Indian chickpea and potato curry with warming spices.
Servings 4 people
Calories 249kcal
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 2 tbsp fresh ginger, finely grated - about 4 cm
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 450 g potatoes, cut into bite-sized pieces
- 1 tin tomatoes - polpa (finely chopped tinned tomatoes) or passata
- 400 ml vegetable stock
- 2 tins chickpeas
- 50 g fresh spinach
- 3 tbsp parsley, finely chopped
- Salt and freshly ground pepper
- Oil
To serve
- Chopped parsley - or coriander
- Rice
- Flatbread, if you like - click here for the recipe
- or
- Naan bread - click here for the recipe
Instructions
- Heat a splash of oil in a saucepan and fry the onion and garlic until the onion is translucent, then add the grated ginger.
- Sprinkle over the spices and warm them through for a moment, then add the potatoes, tomatoes and stock.Season with salt and freshly ground pepper and let the curry simmer, covered, until the potatoes are almost tender.
- Add the chickpeas and heat through, then stir in the spinach and parsley until the spinach wilts.
- Before serving, season to taste with salt and freshly ground pepper - and serve the curry with rice, flatbread, naan or similar.
Nutrition
Calories: 249kcal | Carbohydrates: 48g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 860mg | Potassium: 1098mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1879IU | Vitamin C: 42mg | Calcium: 120mg | Iron: 5mg