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new potatoes cooking oil onion garlic ginger puree curry powder chickpeas flour low-fat yogurt spinach salt
Viewed: 45 - Published at: 5 years agoIngredients
- 300 g new potatoes, scrubbed
- low fat cooking oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon ginger puree (optional)
- 2 teaspoons curry powder
- 4 tablespoons chickpeas, canned, drained
- 2 teaspoons plain flour
- 150 g low-fat yogurt
- 200 g Baby Spinach
- salt & freshly ground black pepper
Method
- Cook the potatoes in lightly salted, boiling water for about 12 minutes, until just tender.
- Drain, cool and cut them in thick, even slices.
- Meanwhile, heat a medium sized saucepan and spray it with low fat cooking spray.
- Add the onion, garlic, ginger puree (if using) and 4 tablespoons of water and cook until the mixture sizzles, and then cover and reduce the heat.
- Cook for 5 minutes until the onion has softened.
- Add the curry powder, to taste, the sliced potatoes and chick peas to the pan.
- Cook for 1 minute.
- Stir the flour into the yoghurt and add this to the pan.
- Heat gently until the sauce thickens.
- Now, gradually stir in the spinach leaves, until they have all wilted and are thoroughly mixed inches There is no need to precook the spinach, as the leaves are so tender.
- Check the seasoning and serve the curry piping hot in two shallow bowls.
