Butter chickpea, potato & spinach curry
Prep:  10 minutes
Cook:  35 minutes
Serves:  4
Average: 4 (13 votes)
Difficulty:
Cuisine:
Saved:
Indian
1218
Recipe by: Passage to India
Use Butter Chicken simmer sauce to make this vegetarian recipe
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Butter chickpea, potato & spinach curry
Ingredients:
Method:
  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
Passage to India Butter Chicken
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.