Vegan Chickpea Saag Aloo Curry
Ingredients
- 450-600g potatoes
- 2 onions
- 200g cherry tomatoes
- 3 garlic cloves
- 200g spinach
- 3 tsp garam masala
- 1 tsp cumin
- 2 tsp turmeric
- 1 tsp mixed herbs
- 1 tsp ginger
- 3 tbsp tomato purée
- Splash of tomato passata
- 100ml vegan cream
- Black pepper
- 1/2 lemon
Optional
- 1 tin chickpeas
Preparation
Add the potatoes to a pan of boiling water and simmer for 15-20 minutes or until soft.
In a large pan, add 1.5 chopped onions and the tomatoes, then fry for 7-10 minutes.
While the potatoes and onion/tomatoes are cooking, blend 100g spinach with 50-75ml water and the remaining half onion, then set aside.
Roughly chop the remaining spinach and set aside.
Once the potatoes are cooked, drain them and add to the other pan.
Add the spices and tomato purée to the vegetables with a little bit of oil, then mix together until the potatoes have taken on the colour of the spices.
Add the blended spinach, chickpeas, tomato passata, black pepper, chopped spinach, and cream to the pan, mix together, and simmer for a couple of minutes.
Just before serving, squeeze the lemon over the saag aloo.
