Follow us
✦ FeaturedCurry indien végétarien
Le Chaudron recipe

Curry indien végétarien

Indian potato, chickpea and spinach curry

⏱ 50 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 400 g (14 oz)canned chickpeas
  • 400 g (14 oz)fresh spinach
  • 500 g (18 oz)potatoes
  • 300 g (11 oz)canned peeled tomatoes
  • 400 ml (1⅔ cups)coconut milk
  • 2yellow onions
  • 5 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 2 tspturmeric
  • 2 tspground cumin
  • 2 tspground coriander
  • 2 tspgaram masala
  • 1 tspcayenne pepper
  • 1 tspblack mustard seeds
  • 3 tbspvegetable oil
  • 1bunch of fresh cilantro
  • 1lime
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 400 g (14 oz) canned chickpeas
  • 400 g (14 oz) fresh spinach
  • 500 g (18 oz) potatoes
  • 300 g (11 oz) canned peeled tomatoes
  • 400 ml (1⅔ cups) coconut milk
  • 2 yellow onions
  • 5 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp cayenne pepper
  • 1 tsp black mustard seeds
  • 3 tbsp vegetable oil
  • 1 bunch of fresh cilantro
  • 1 lime
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (32 cm / 12½ in)1 wooden spoon1 chef’s knife1 vegetable peeler1 cutting boardMedium saucepanGaram masalaBlack peppercorns

03 — Method

  1. Peel the 500 g (18 oz) of potatoes and cut into even 2 cm (¾ in) cubes.
  2. Thinly slice the 2 onions. Remove the germ from the 5 garlic cloves and chop them. Finely grate the 3 cm (1 in) piece of peeled ginger.
  3. Wash the 400 g (14 oz) of spinach in several changes of water — ABSOLUTELY essential, it holds a lot of grit.
  4. Heat the 3 tbsp of oil in the large sauté pan over medium heat and fry the mustard seeds for 30 seconds until they pop (the Indian tempering technique).
  5. Add the onions and cook 8 minutes until golden. Add the garlic and ginger and cook 1 minute.
  6. Stir in all the ground spices (turmeric, cumin, coriander, garam masala, chili) and toast for 1 minute, stirring constantly.
  7. Add the crushed tomatoes and 200 ml (¾ cup) of water and bring to a simmer. Add the potatoes and cook covered over low heat for 20 minutes, stirring often, until tender.
  8. Stir in the drained chickpeas, spinach and coconut milk and cook 10 minutes until the spinach is soft. Season and serve with chopped cilantro and a squeeze of lime.

This recipe is waiting for you, step by step.

Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.

Get it on Google Play

What the table says

No ratings yet — be the first to rate it.

No comments yet. Be the first to leave a review — from the app, or right here once signed in.

You might also like

CategoryMain dishes