A simple and delicious curry made with baby potatoes, chickpeas, and fresh spinach. It's a great way to use up sad-looking vegetables and packed with flavor from toasted spices like ground coriander and cumin.
1: Toast the spices in a pan for a minute or so, then set aside.
2: Fry the sliced onion in olive oil for 5 minutes.
3: Add the halved potatoes and cook for another couple of minutes.
4: Stir in the minced garlic and ginger, and cook for another minute.
5: Add the toasted spices and chickpeas to the pan.
6: Pour in a splash of water, clamp the lid on, and let it simmer on medium to low heat for 15 minutes or until the potatoes are tender.
7: Stir through the spinach and let it wilt.
8: Season to taste and serve.
