• Home
  • Contact
  • Recipes
  • Edible Gifts
  • Links

Cornucopia Cooks

Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

  • Cook to Order
  • Private Dining
  • The pop in pops out
  • Cooking Classes
  • Cornucopia events

Chickpea, spinach and potato

September 1, 2015 By Sandy

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.

 

 

Filed Under: Recipes

This week at Cornucopia Cooks

Cornucopia Cooks this week

Fish pie, cheesey leek cheese sauce, aduki bean pie, upside down pudding and much, much more this week….

Current Freezer Stock

Check out what's in the freezer

Latest blogs

2021 news

First “pop out” of 2021, Friday 5th February.

Christmas 2020

Plenty on offer this year.

More Posts from this Category

Customer comments

Christmas dinner proposal feedback

Thank you for making my Christmas and my bubble friend’s Christmas so enjoyable this year

“Pop out” restaurant at home, 2020 feedback

It all tasted delicious and was a wonderful way to celebrate our Anniversary today.

More Posts from this Category

Sandy’s latest recipes

Short Ribs, Korean style

Mejedra / mejudra

Mango, lime and ginger cheesecake

All recipes

Recipes

Tweets

  • Thank you to @YourSSE for your prompt response and communication with respect to power outage in parts of Eynsham. November 16, 2020 7:52 pm
  • Thank you to @lyallandco and @EynshamCellars for rehousing my freezer stock while @YourSSE restore power due to an… https://t.co/qMQ9ExGAfM November 16, 2020 7:49 pm
  • go to twitter

Search the website

Contact

1, High Street, Eynsham, Witney, Oxon, OX29 4HA [email protected] 07551876285

Copyright © 2021 Cornucopia Cooks