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Close-up view of a creamy potato, spinach, and chickpea curry with golden potatoes, tender chickpeas, and wilted spinach in a rich orange sauce.

Potato, Spinach & Chickpea Curry (BBC Good Food–style)

Make this BBC Good Food–inspired potato, spinach & chickpea curry in one pot. It’s creamy, mildly spiced, and ready in about 30 minutes. Serves 4, pairs perfectly with basmati rice or warm naan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Indian-inspired
Calories: 340
Ingredients Method

Ingredients
  

Main Ingredients
  • 3 medium potatoes about 600g, peeled and diced
  • 1 can chickpeas 400g, drained and rinsed
  • 3 cups fresh spinach about 100g or 1 cup frozen spinach
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons vegetable oil
Sauce Base
  • 1 can chopped tomatoes 400g
  • 1 cup coconut milk full-fat or light, as preferred
  • ½ cup vegetable broth or water
Spices
  • 1½ teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • Salt and black pepper to taste
  • Optional: ¼ teaspoon chili flakes for heat
Garnish & Serving
  • Fresh cilantro leaves
  • Lemon wedges
  • Serve with basmati rice or warm naan bread

Method
 

  1. Step 1 — Sauté the base: Heat the oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until soft and golden. Stir in the garlic and ginger and cook for another minute.
  2. Step 2 — Add the spices: Add curry powder, cumin, turmeric, coriander, and garam masala. Stir constantly for 30 seconds to let the spices bloom and release their aroma.
  3. Step 3 — Build the sauce: Pour in the chopped tomatoes and coconut milk. Stir well, then add vegetable broth or water. Bring to a gentle simmer.
  4. Step 4 — Add potatoes and chickpeas: Stir in the diced potatoes and chickpeas. Cover and simmer for 20 minutes, stirring occasionally, until the potatoes are tender and the sauce thickens.
  5. Step 5 — Add spinach: Fold in the spinach and let it wilt for 2–3 minutes. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice.