Speedy Coconut, Spinach, and Potato Curry (Aloo Palak Style)
Potatoes and chickpeas simmer in an onion tomato coconut curry with ginger, garlic and ground spices, finished with spinach.
- 300 g Potatoes (e.g., Maris Piper)
- 120 g Tinned chickpeas (drained and rinsed)
- 1 medium Onion
- 10 g Ginger
- 2 cloves Garlic cloves
- 200 g Tinned chopped tomatoes
- 200 ml Full-fat coconut milk
- 150 g Fresh spinach
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- ½ tsp Turmeric powder
- 1 tsp Garam masala
- 1 tbsp Vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and dice the potatoes into 1.5cm cubes. Par-boil them in salted water for 8 minutes until just beginning to soften. Drain well.
- Step 2
Heat the oil in a large, deep saucepan or casserole dish over medium heat. Dice the onion and sauté until soft (about 6 minutes).
- Step 3
Mince the ginger and garlic. Add them to the pan along with the ground coriander, cumin, and turmeric. Cook for 1 minute, stirring constantly until fragrant.
- Step 4
Add the chopped tomatoes, stirring well to scrape up any browned bits. Cook for 3 minutes until the mixture darkens slightly.
- Step 5
Add the par-boiled potatoes, chickpeas, and coconut milk. Stir to combine. Bring to a gentle simmer, cover, and cook for 10-12 minutes, allowing the potatoes to finish cooking and the sauce to thicken slightly.
- Step 6
Stir in the garam masala and the fresh spinach in batches, allowing it to wilt down into the curry.
- Step 7
Check seasoning and serve hot, ideally with a side of chapati or rice (not included in macro count).
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