Chickpea and spinach curry

Ingredients

• 1 tbsp groundnut or sunflower oil
• 1 small onion halved and sliced
• a thumb-sized piece root ginger grated
• 1 clove garlic sliced
• 1 tbsp garam masala
• 400 g tin chopped tomatoes
• 400 g tin chickpeas
• 200 g small salad potatoes quartered
• 100 g spinach chopped
• to serve (optional) naan bread

Instructions

1. 1

   Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes.

2. 2

   Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened. Stir in the spinach until just wilted.

3. 3

   Serve in bowls on its own or with naan bread if you like.