Serves 6

  • 1 tablespoon olive oil, (optional)
  • 1 medium yellow onion, diced
  • 2 cloves garlic minced
  • 2 teaspoons minced ginger, or ginger from a tube
  • 2 russet potatoes, peeled and cut into ½ inch cubes
  • 2 cups  vegetable broth
  • 1 (14 ounce) can diced tomatoes
  • 1 (15 ounce) can or 1 ½ cups cooked chickpeas, drained, and rinsed
  • 1 cup (235 mL) coconut milk
  • 1 tablespoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon  ground turmeric
  • ½ teaspoon  salt
  • 2 cups baby spinach leaves packed
  • 2 tablespoons chopped fresh cilantro, (optional)

Heat a large skillet over medium-high heat, add the oil, if using. Add the onion and sauté for 4 minutes, until translucent.  Add garlic and cook for 1 more minute or until fragrant.

Add the potatoes and vegetable broth, bring to a boil, reduce the heat to a simmer and let cook for 8-10 minutes until the potatoes are fork tender. Add the tomatoes, chickpeas, and milk, and bring to a simmer, let cook for 4 minutes until heated through.

Add the garam masala, curry powder, turmeric, and salt, stir to combine. Add the and slowly stir them into the curry until they have wilted completely and are evenly dispersed.

Serve over rice and garnished with chopped cilantro, if using.