Home » Recipes » All Recipes » Chickpea, Potato & Spinach Curry Recipe (Panch Phoron, Garam Masala, Poudre De Colombo)

Chickpea, Potato & Spinach Curry Recipe (Panch Phoron, Garam Masala, Poudre De Colombo)

Chickpea, Potato & Spinach Curry Recipe

This Chickpea, Potato & Spinach Curry Recipe is our “go to” curry recipe, packed with loads of flavour. Containing 3 of our spice blends for real depth of flavour and layers of warmth.

Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes

1 tbsp Olive Oil
1 Onion finely chopped
1 Chilli finely chopped (less if you don’t want much heat)
4 Cloves of garlic crushed
2 Large Potatoes , cut into 2 cm cubes.
2 cm Fresh Ginger peeled and finely chopped
1 tbsp Freshly Spiced Panch Phoron
2 tsp Freshly Spiced Garam Masala
2 tsp Freshly Spiced Poudre De Colombo
400g (1 can) Chickpeas, drained
400ml Water
400g (1 can) Chopped tomatoes
150g Fresh spinach, stems removed
Large handful of fresh coriander, finely chopped

Rice and Naan bread to serve


Place a pan of boiling salted water on a medium heat, add the potatoes and par boil them for 8 minutes. The rest of the curry can be started whilst these cook. Once the potatoes are softened, drain and leave to one side.  Heat the oil in a pan, add Freshly Spiced Panch Phoron whole seeds and cook for one minute to release the aromas. Add the onions, soften for around 8 minutes (adding a dash of waster to prevent them sticking). Salt the onions part way through.
Now add the garlic, ginger and chilli and cook for a further 2 minutes before placing 1 1/2 tsp  Freshly Spiced Garam Masala and 1 1/2 Freshly Spiced Poudre De Colombo to the pan. Stir for a minute.
Add the chickpeas, ensure they are coated in spice.
Next, add the tomatoes, potatoes and water. Season with salt and allow to cook until it starts to bubble, reduce the heat and allow to cook for around 15 minutes. Stir occasionally, taste and salt again if required.  After the curry has been cooking for 5 minutes get your rice on for the remaining 10 minutes. Place in the remaining 1/2 tsp of spices and stir through, this will bring the flavour out ready for serving.  When you have a couple of minutes remaining add the spinach to wilt and stir through along with half the fresh coriander.
Serve with the rest of the coriander sprinkled on top

Add a tsp of Advieh spice blend into your rice to add a subtle spice flavour
Great with thick natural yoghurt with either some mint or cucumber stirred through

Buy Freshly Spiced Panch Phoron Blend

Buy Freshly Spiced Poudre De Colombo

Buy Freshly Spiced Garam Masala Blend

Leave a Reply