Chickpea, Potato & Spinach Rogan Josh

Hi guys, 

I posted a picture to my Instagram feed a few weeks ago which showed a Chickpea, Potato and Spinach Rogan Josh; it seemed to go down well with my followers so I thought I would put the recipe together for anyone who wants to try it out. This is one of mine and Liam’s favourite curry's as it’s spicy, healthy, full of flavour and absolutely delicious. We normally make this which serves about 4 - 6 depending on portion sizes and then freeze whatever is left in freezer bags, make sure the mixture is cool before doing so though. 

This curry can easily be made vegetarian by replacing the chicken stock cubes with a vegetable stock cube instead.  If you wanted to make it vegan then look for curry pastes and stock cubes that are suitable for vegans. 

Ingredients:

2 Tbsps. of olive oil 

1 x Red Onion

2 x Brown Onions

3 x Garlic Cloves (crushed)

1 x Tin of Chickpeas (drained)

2 x Handfuls of Organic Spinach

2 x Red Chillies with seeds (remove seeds if you don't want it too spicy)

Bunch of Fresh Coriander and stalks

2 Tbsps. of Tomato Paste/Puree

1 x Tin of Chopped Tomatoes

2 x Chicken Knorr Stock Pot (replace with vegan/vegetable stock cube if needed)

8 x New Potatoes (left whole) or 4 x Potatoes (quartered)

3 Tbsps. of Patak’s Rogan Josh Paste

600ml of boiled water

Natural Yoghurt is optional if you want to use it to garnish and as a cooling agent

Extra chillies and spring onion finely sliced as well as coriander for a garnish

Method:

Add the oil to a pan and heat on a medium heat before adding all of the onions. Leave them to cook out for about 10 minutes to brown them. The more colour on them, the better the taste so try and be patient with it. Keep checking them and give them a little stir and when you are satisfied then add in the crushed garlic and give a stir to cook it out for a few minutes. Make sure not to burn the garlic as it can make the whole meal very bitter.

Add the chopped chillies, Rogan josh paste, tomatoes, tomato puree/paste, coriander stalks, stock pots and water to the pot; give this a good stir so that everything is combined. Leave to simmer on a medium heat for 30 minutes. Give the curry a taste to see if it needs seasoning, add more if it needs it. I find the stock cubes and curry paste to be quite salty but it’s up to your palate.

Add potatoes and cook for 15 minutes. Add chickpeas and cook for a further 20 minutes. Pierce the potatoes with a knife to check they are cooked all the way through, when you are satisfied, add the spinach and coriander and leave for a few minutes to wilt into the curry.

Serve with natural yoghurt, extra coriander, a squeeze of fresh lemon juice, finely sliced spring onions and chillies on top to garnish. Boil up some basmati rice, heat up some chapattis and chow down.

Give it a go and let me know how you get on. I personally love this as you can add all different ingredients, if I feel like something different then I will do a Butternut Squash, Cauliflower and Spinach curry with a madras curry paste or a Chicken Kashmiri Masala Curry, just substitute the vegetables for chicken and off you go.

I hope you enjoy this recipe guys, let me know if you try it.

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