Chickpea Curry with Potato (Chana Aloo Curry)

Ingredients

SPICES

• 1.5 tbsp curry powder (Note 3)
• 1 tsp All Spice powder
• 1 tsp nutmeg powder (or 1/2 tsp freshly grated)
• 1 1/2 tsp smoked paprika (or normal or sweet)
• 2 tsp dried thyme leaves (or 3 tsp fresh)
• 1 tsp cumin powder
• 1/2 tsp cayenne pepper
• 1 tsp white pepper (or 1/2 tsp black pepper)

CURRY

• 3 tbsp (65ml) cooking oil (I used vegetable)
• 2 large garlic cloves , minced
• 1 large onion , diced (brown, white, yellow)
• 1 1/2 cups (250g) potatoes , cut into 1.2cm / 1/2" cubes
• 400g canned chickpeas, including tin water
• 400g canned crushed tomatoes
• 1 tbs tomato paste
• 1 cups (250ml) vegetable or chicken broth/stock
• 2 scallion/shallot stems , sliced (green & white part)
• 250g frozen spinach (optional)
• Salt to taste

Directions

1. Heat oil in a large pot or very deep skillet over medium high heat.
2. Add onion and garlic, cook for 3 minutes until onion is translucent.
3. Add Curry Spices and stir for 1 minute.
4. Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
5. Add the chickpeas, tomatoes, tomato paste and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
6. Adjust salt to taste, stir through scallions/shallots and spinach.
7. Serve with rice.