Chickpea, potato, and spinach curry.

New year, new post, new me! I told my doctor that my New Year's Resolution is to be healthy. In keeping with this resolution I decided to give vegetarianism a try.

My first foray into vegetarian cuisine is a chickpea, potato, and spinach curry. I've heard that this is a standard Indian dish and often served with rice or chapati. Since I didn't have or know to make chapati I decided to have it with whole wheat tortillas. That worked very well.



I didn't really use a recipe but used ideas from a few different recipes I've made before. Don't let the ingredients list scare you it's really easy. Give it a try, it was divine.

2 cans of chickpeas
2 potatoes, cut into small chunks
1 frozen box of spinach
1 can of diced tomatoes, juice included
1 can of coconut milk
1 onion, diced
3 cloves garlic, minced
1 inch of ginger, grated
1-2 Tbsp of curry powder
1 Tbsp tumeric
1 Tbsp cumin seeds
1 Tbsp chili powder or 1 serano chili, chopped(optional)
2 Tbsp of oil
cilanto to garnish


Saute onion, ginger, and garlic in oil on low to medium low until brown. Add curry powder, tumeric, cumin seeds, and chili (if using) fry about 1 minute. Add chickpeas, potatoes, can of tomatoes, and can of coconut milk. Simmer for 30 minutes. Add spinach and simmer for another 10-15 minutes. Garnish with cilantro and serve with brown rice and/or whole wheat tortillas.