Cupboard Curry

I love my cupboard curry, which often comes out after seeing a lot of leftover potatoes or wilting spinach that needs eating.

1 medium onions chopped
1 tbsp vegetable oil
1 tbsp curry powder
1 tsp cumin, ground
1 tsp coriander seed, ground
Potatoes, cubed
1 clove garlic, crushed
1 can of chickpeas

Fry the onion with the cumin and coriander for 3 minutes, until the onion is translucent. Add the potatoes and chickpeas, garlic and curry powder, mix. Add the spinach and let it all wilt. If the mixture is too dry, add half a glass of water, or 150ml. Cover and simmer for 20 minutes.

Season to taste and serve with fluffly white rice.


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