Potato: 150g (1 medium, diced), Chickpeas: 120g (3/4 cup, cooked), Tomato: 100g (1 medium, diced), Spinach: 50g (2 cups, fresh), Onion: 50g (1/4 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), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh cilantro: 5g (1 tbsp, chopped)
1. Heat 5ml olive oil in a large skillet over medium heat. 2. Add 50g diced onion and cook until softened, about 3 minutes. 3. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds. 4. Add 5g curry powder, 2g cumin, 2g turmeric, 1g salt, and 1g black pepper. Stir for 30 seconds. 5. Add 150g diced potato and cook for 5 minutes, stirring occasionally. 6. Add 100g diced tomato and cook for 2 minutes. 7. Add 60ml vegetable broth and 60ml coconut milk. Bring to a simmer. 8. Cover and cook for 15 minutes, or until potatoes are tender. 9. Add 120g chickpeas and cook for 5 minutes. 10. Add 50g spinach and cook until wilted, about 1 minute. 11. Stir in 2g garam masala. 12. Garnish with 5g chopped cilantro before serving.
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