Potato: 150g (1 medium, diced), Chickpeas: 120g (3/4 cup, cooked/canned), Tomato: 100g (1 medium, diced), Spinach: 50g (2 cups, fresh), Onion: 50g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Coconut milk (light): 60ml (1/4 cup), Vegetable broth: 60ml (1/4 cup), Olive oil: 5ml (1 tsp), Curry powder: 5g (1 tsp), Cumin: 2g (1/2 tsp), Turmeric: 2g (1/2 tsp), Garam masala: 2g (1/2 tsp), Fresh cilantro: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 5ml olive oil in a large pan over medium heat. Add 6g minced garlic, 5g grated ginger, and 50g diced onion, and sauté for 2-3 minutes. 2. Add 5g curry powder, 2g cumin, 2g turmeric, and 2g garam masala, and cook for 1 minute until fragrant. 3. Add 150g diced potato, 120g cooked chickpeas, 100g diced tomato, 60ml light coconut milk, and 60ml vegetable broth/water, a pinch of salt and pepper. Stir well, bring to a simmer, cover, and cook for 15-20 minutes until the potatoes are tender. 4. Stir in 50g fresh spinach and cook for 2 more minutes until wilted. 5. Top with 5g chopped fresh cilantro. Season with salt and black pepper to taste at the end.
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