Potato, Chickpea & Spinach Curry

Ingredients

·2 tablespoons olive oil
·3/4 pound white potatoes, washed and cut into bite-sized chunks
·1/4 cup onion, diced
·3 garlic cloves, minced
·1 (15.5-ounce) can chickpeas, drained and rinsed
·1 (14.5-ounce) can diced tomatoes in juice
·1 (13.5-ounce) can full-fat coconut milk
·2 teaspoons yellow curry powder
·1 and 1/2 teaspoons turmeric
·1/2 teaspoon ground cumin
·1/2 teaspoon ground coriander
·3/4 teaspoon salt, or more to taste
·1/2 teaspoon ground black pepper
·1/2 teaspoon red pepper flakes
·2 and 1/2 cups, packed fresh spinach

Directions

Add the olive oil to a medium-sized pot over medium-low heat. When hot, add the onion and cook for 3-4 minutes, or until they begin to soften. Add the garlic and cook for 30 seconds. Add the chickpeas, tomatoes in juice, coconut milk, and all the seasonings. Mix to combine. Add the potatoes, then reduce the heat to a simmer, cover and cook for 50-60 minutes, or until the potatoes are tender. Add the spinach and stir into the mixture so spinach wilts. Serve warm.

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