Spinach, Potato & Chickpea Curry

Directions

• Peel, wash and cut the potatoes into cubes (the potatoes should be approximately 2-2½ cm in size). Set aside to drain.
• Wash and drain the chickpeas and set aside.
• Pour the contents of the jar into a saucepan and heat for approximately 3/5 minutes, on a medium heat, stirring occasionally; until it starts to sizzle and it releases it’s natural oils.
• Add the cubed potatoes to the tarka masala, and stir, making sure you coat them evenly. Turn down the heat and cook them slowly for approximately 15/20 minutes or until the potatoes are almost cooked. (Remember to add a splash of water to the pan throughout the cooking process to ensure the vegetables do not stick to the bottom of the pan).
• Add the chickpeas to the pan and stir. Cook for a further 5 minutes before adding the spinach to the pan. Mix all the ingredients slowly.
• Place the lid on the pan and allow the curry to simmer on a low heat for a further 5 minutes or until the spinach is cooked and soft.
• Remove the curry from the hob and serve.
  Optional – Garnish with fresh coriander