This is a really handy curry to have, the flavours are gentle and it goes well with dhal and bread or rice. Kids love it, especially served with mango chutney and insisting that they eat it with their hands!
I tend to serve white Basmati and paratha bread with this.
For the Coeliac in the family I also cook some pappadums in the microwave. That way, I too, can eat with my hands using pappadums instead of bread.
750g waxy potatoes, Kipfler are good, cut into 2cm cubes
2 tablespoons ghee
1 teaspoon mustard seeds
2 cloves garlic, finely sliced
2 tablespoons grated fresh ginger
2 onions, sliced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garam masala
half a teaspoon chilli powder
1 cup water
2 tins cooked chickpeas, drained and rinsed
juice of a lime
small bunch of coriander, stalks and leaves,chopped
salt and pepper to taste
Start with a large frying pan with a lid.
Heat the ghee over a medium to hot heat.
Add the mustard seeds and as soon as they pop add the onion, garlic and ginger, lower heat to low/medium and cook until the onions are soft.
Next, add the cumin, turmeric, garam masala, and chilli, stir in.
Mix the potatoes in and pour the water over, stir well and cover.
Simmer for 20mins, stirring occasionally.
Check that the potatoes are cooked, remove the lid add the drained chickpeas and cook off any remaining liquid.
Now add the spinach, stir well through.
Once the spinach has wilted add the lime juice and coriander.
Mix well and serve.