Potato and chickpea curry

422 Calories     £0.81     25 minutes

So, a few weeks ago I embarked on an experiment to see how easy it is for vegetarian students to eat and I found dinners were tasty and easy. This dinner in particular was one of the first recipes I noted down when planning my veggie week as vegetarian curries have always been a favourite of mine. Serves 3

All you need is

1 tin chickpea

600g potatoes

1 jar korma curry sauce

Handful spinach

To make it just

Peel and chop the potatoes and place them in boiling water and allow to cook for 15 minutes, stirring occasionally.

Add the spinach leaves to the potatoes and leave to cook for a further 5 minutes.

Drain the spinach and potatoes then place back into the pan, add the drained can of chickpeas and the korma sauce and leave to cook for another 5 minutes, stirring occasionally.

Serve with naan bread if you like.

The results are in

Okay, I may of got my hopes up about this one and it may have been a bit of a let down, for someone who likes spicy food this wasn’t as spicy as I would of hoped and unfortunately didn’t pack a lot of flavour.

That being said, if you aren’t a spicy curry fan it’s ideal as it’s very plain. If you are a fan of spice on the other hand, then you may find you prefer using a spicier sauce over korma as this is definitely where I went wrong.

Overall, this meal could have been a lot better with some seasoning (garlic, salt, pepper and chilli) but for a winter-ish warm meal it did satisfy me, plus it was incredibly quick to make which was perfect.

Where to buy

ASDA Tesco Sainsbury’s
Chickpeas £0.55 £0.49 £0.55
Potatoes £0.29 £1.00 £1.00
Korma curry sauce £0.84 £0.85 £0.95
Spinach £1.00 £1.00 £1.00
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