Prep:  10 minutes
Cook:  35 minutes
Serves:  4
Average: 3.9 (12 votes)
Recipe by: Passage to India
Use Butter Chicken simmer sauce to make this vegetarian recipe

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Butter chickpea, potato & spinach curry
  1. Heat oil in a large saucepan over a medium heat. Add onion and cook until soft
  2. Add potatoes and Simmer Sauce and bring to the boil. Reduce to a gentle simmer and cover. Simmer 30 minutes or until potatoes are tender, stirring occasionally
  3. Add chickpeas and spinach and stir until spinach wilts. Serve with rice
Tips & Hints:
  • Use chopped silverbeet in place of baby spinach
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