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🍽️ Creamy Spinach and Potato Curry with Peanuts

535 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 20 g ginger root
• 500 g waxy potatoes
• 1 tbsp rapeseed oil
• salt
• pepper
• 2 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 400 ml coconut milk
• 240 g chickpeas (drained weight; jar)
• 300 g frozen leaf spinach (thawed)
• 50 g roasted salted peanut kernels

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Peel the ginger.
4. 4. Dice the ginger very finely.
5. 5. Wash the potatoes thoroughly under running water.
6. 6. Peel the potatoes.
7. 7. Cut the potatoes into pieces about 2 centimeters in size.
8. 8. Heat the oil in a large pot.
9. 9. Add the onion strips, ginger, and potatoes to the pot.
10. 10. Fry the ingredients over medium heat for 5 minutes.
11. 11. Season the mixture with salt, pepper, and the remaining spices.
12. 12. Fry the seasoned ingredients for another 2 minutes.
13. 13. Pour the coconut milk into the pot.
14. 14. Add 250 milliliters of water.
15. 15. Bring the liquid to a boil.
16. 16. Reduce the heat to low.
17. 17. Cover the pot.
18. 18. Let the curry simmer for about 15 minutes.
19. 19. Rinse the chickpeas under cold water.
20. 20. Let the chickpeas drain well.
21. 21. Stir the chickpeas and spinach into the curry.
22. 22. Cover the pot again.
23. 23. Cook the curry over low heat for 5 minutes.
24. 24. Finally, adjust the seasoning of the curry with salt and pepper.
25. 25. Sprinkle the finished curry with peanuts.

Nutrition per serving

• kcal: 535
• Protein: 15 g · Fett/Fat: 35 g · Carbs: 39 g