I think we all need a little more curry in our lives, don’t you think? Well we do. Curry recipes are generally easy to make, just as long as you have all of the ingredients you need, so they’re great for weeknights. I have to say, this was good on rice but I especially enjoyed it with flatbread. YUM! Love me my carbs.
After all, this is a vegan dish. That means I can eat more flatbread right?
This makes a good amount of curry. I’d say we could have fed a family of eight. We ate leftovers until we were saturated with curry since there are only two of us and even though we tried, our efforts failed to feed curry to the cat. Apparently she only eats succulent beef.
Cats… I tell ya. It’s a good thing curry is human friendly.
1 pound red potatoes (4-5 egg sized potatoes), diced
3 to 4 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated on a microplane
2 teaspoons cumin
2 teaspoons garam masala
1/4 teaspoon cayenne (optional)
2 to 3 teaspoons salt
1 28-ounce can diced tomatoes
1 15-ounce can chickpeas, drained and rinsed
10 ounces baby spinach
Warm a tablespoon of oil in a medium skillet over medium-high heat. Cook the onions with a half teaspoon of salt until they begin to brown. If they pick up some charred edges, even better. Add the potatoes with another pinch of salt and continue cooking until the potatoes are almost cooked through but still hard in the very middle. Clear a little space in the middle of the pan and add the spices with 1 teaspoon of salt. Cook until fragrant, about 30 seconds, and then stir the spices into the onions and potatoes.
Serve hot with rice and/or flatbread.
Add the tomatoes and their juices and bring the curry to a simmer. Stir occasionally. Cook until the potatoes are completely soft and the sauce has reduced and thickened. Stir in the chickpeas, then stir in the spinach in two batches. Taste and add more salt or other seasonings as desired. If the curry looks soupy, let it simmer until thickened.
Remove from heat. Curry can be made up to three days in advance.