Spinach, potato and chickpea curry

1 onion

1 clove garlic

1 x 5ml spoon oil

2 x 15ml spoons curry paste

300ml water

1 large potato

400g can chopped tomatoes

410g chickpeas, canned

3 handfuls of fresh spinach

Knife, chopping board, garlic press, frying pan, measuring spoons, measuring jug, wooden spoon, can opener.

1. Prepare the ingredients:

• peel and slice the onion;
• peel and crush the garlic;
• peel and cube the potatoes.
• drain the chickpeas

2. Fry the onion and garlic for 2 minutes in the oil.

3. Stir in the curry paste, potatoes and water.

4. Add the tomatoes and chickpeas, then allow to simmer for 20 minutes, until the potato is tender.

5. Stir in the fresh spinach, and allow to cook for a further 2 minutes.

6. Serve.

• Serve with boiled rice, naan bread and a side salad.
• Replace the tomatoes with thinly sliced courgettes, peppers or okra.
• Batch cook – freeze portions for a rainy (busy) day.

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