Potato, Chickpea and Spinach Curry

As you have probably already discerned one of my favourite foods to eat is a good ol’ curry. They suit my taste perfectly. I like something filling, fresh and with plenty of flavour. One thing I have never tried, however, is putting a poached egg on top of a curry. Now, poached eggs are all well and good, in their own little environment; usually a muffin. However, I was a little skeptical of how they would fit in atop a curry. Fear not though my little foodies, all is not lost, a poached egg suits this curry down to the ground.

Also, I really must express how delicious vegetable curries are. The thing about a chicken curry is, unless you’re willing to marinate your meat for a good few hours, the dish is very much a curry with bits of chicken added almost as an afterthought. I’m not saying that is a bad thing, chicken can be very delicious. However, when you use potato in a curry it takes on all of the flavour of the spices, this really makes the dish extra special. Not to mention the fact that a single portion of this curry has a mere 300-400 calories, and barely any fat.

I have also found that spinach is both incredibly versatile and impressively cheap. A good sized bag will set you back around£1.50, however, this will be good for eight portions of food. Spinach is alsoridiculouslygood for you. If the example of Popeye isn’t enough to convince you of that fact, then surely the realisation that it contains antioxidants as well as a plethora of vitamins and minerals will.

This recipe is enough to feed two students in the prime of life, and will take 40 minutes to prepare.

Potato, Chickpea and Spinach Curry {recipe}

Serves 4

Ingredients:

• 350g potatoes, 1.5 cm cubes
• 200g chickpeas
• two good handfuls of fresh spinach
• 两个中号鸡蛋
• 1 medium onion, diced
• 1 clove of garlic, mashed
• 400ml vegetable stock
• 2 tsp tomato puree
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/4 tsp chili flakes, this is really down to personal preference
• vegetable oil
• seasoning
• 1 tbsp natural yoghurt, plus extra to serve
• chapati or naan to serve (optional)