1 Tbls Oil
2 Tbls Curry Powder
3 Cardamom Pods, crushed
1 tsp Turmeric
1 tsp ground Ginger or 1 thumb sized piece fresh Ginger
2 tins Chickpeas, drained and rinsed
300g Colcom Garlic Polony, cubed
3 Potatoes, peeled and diced into bite size pieces, par boiled
400ml Coconut Milk
2 large handfuls Spinach
2 Tbls fresh Coriander, chopped
- Heat oil over medium heat in a large pan or wok. Grate the ginger and add to the pan with the curry powder and turmeric. Lightly fry for 2-3 minutes.
- Add the potatoes and the chickpeas. Stir to coat in the curry mixture.
- Add the coconut milk and bring to a simmer. Cook uncovered for about 15 minutes until the potato is tender and the curry has thickened. Add the spinach and garlic polony and stir into the curry until the spinach has wilted.
- Serve the curry topped with fresh coriander.