Potato, Chickpea & Spinach Curry

Potato, Chickpea, Spinach Curry

Ingredients 

• 2 tablespoons vegetable broth
• 3/4 pound new potatoes, washed and cut into evenly-sized chunks
• 1/4 cup white onion, diced
• 3 garlic cloves, minced
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes in juice
• 1 (13.5-ounce) can full-fat coconut milk
• 2 teaspoons yellow curry powder
• 1-1/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 2-1/2 cups, packed, fresh spinach leaves

Instructions

1. Add the broth to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
2. Add the chickpeas, tomatoes in juice, the coconut milk, and all the seasonings. Mix to combine.
3. Add the potatoes. Reduce the heat to simmer, cover and cook for 50-60 minutes, or until the potatoes are tender.
4. Add the spinach and stir into the mixture so the spinach wilts.
5. Serve warm with rice.