Potato and Spinach Curry

Here is what I like about this curry: All of it.
Here is what I dislike about this curry: Nothing, because I'm not crazy.
If you like curry, and you also like bread, do I have a treat for you this week.

But first - curry! This is delightful, and it makes me happy, particularly now that it is cold and I have lost motivation to cook. That's not entirely true, I've been cooking, but nothing especially interesting, and nothing I haven't blogged before. The last few weeks have been RAH! EXAMS! and then, in my excitement about finishing exams, I had a super-busy first week of holidays. But today, I have nothing planned until 6pm, and that makes me delightfully happy.

Actually, in my busy week, I did have a fun afternoon with Nicola watching Heston's Feasts. That was really fun, and kind of disgusting (boar's head? Dormouse? Ugh).

So back to the curry!

POTATO AND SPINACH CURRY
Serves 8 
Total time commitment: 1 hour
Recipe from The Kitchn


1 onion, diced
450 g potatoes, cubed
3-4 cloves minced garlic
1/2 tsp ginger
2 tsp cumin
2 tsp garam masala
¼ tsp cayenne pepper
2 tsp salt
800g can diced tomatoes
400g can chickpeas
100g baby spinach

1. Heat some oil in a fry pan over a medium-high heat. Cook the onions until browned. Add potatoes and a pinch of salt, and cook until potatoes are almost cooked through but still hard in the centre.

2. Clear a space in the centre of the pan and add the spices with 1 tsp salt. Cook until fragrant and then stir spices into potatoes.

3. Add tomatoes and juices, and simmer the curry, stirring occasionally, until potatoes are completely soft and the sauce has reduced and thickened. Stir in the chickpeas, and then stir in the spinach. If the sauce is still watery, simmer a little longer until thickened.