Chickpea, spinach and potato

Chickpea, spinach and potato curry

(plenty for 4 people, will keep for 3 days in the fridge and can be frozen)

• 3 large potatoes
• 1 piece of butternut squash or sweet potatoes(same size as a 2 large potatoes)
• 1 large onion
• 1 400g tin chick peas, drained (or any bean you like or ½ mug full of dry lentils)
• 1 400g tin chopped tomatoes
• 1 clove chopped garlic
• 2 tsp curry powder (or the equivalent from turmeric/coriander and cumin powder)
• ¼ tsp chilli powder or some chopped chilli
• 2 tbs sunflower oil
• 1 tbs tomato puree
• Salt – good pinch
• 2 good handfuls of spinach leaves (chopped roughly if large or block of frozen spinach)
• ¼ pack creamed coconut (optional) or 2 tbs natural yoghurt (also optional)
• 2 tbs mango chutney (optional)
• 1 tbs chopped coriander (optional)
• Piece of peeled zest of an orange (optional)

1. Peel and cut the potatoes and butternut squash into good bite size chunks.
2. Chop the onion into medium sized bits.
3. Heat the oil in a saucepan.
4. Add the onion and cook for a couple of minutes.
5. Add the curry powder/spices and cook for another 2 minutes.
6. Add potatoes, chilli, garlic, orange zest and coat all ingredients.
7. Add tinned tomatoes, chick peas, tomato puree, salt, coconut cream, spinach if frozen and mango chutney.
8. Add about 250ml of water. If the mixture looks like it needs more liquid add more.
9. Cook gently with lid on (if you have one) until the potatoes are soft. Remove from heat. Add yoghurt, spinach and coriander, stir, taste, adjust seasoning if required

Delicious with boiled rice or in a wrap. Try it cold in a wrap for lunch.

If you have any other veg that needs using up, add it to you curry. If the veg is already cooked add it at the end, if it needs cooking add it with the tinned tomatoes.