How to make it

  • In a large pan heat the oil.
  • Add the chopped onion to the pan over medium heat. Let cook until lightly brown.
  • Add the ginger, the garlic, and a splash of the vermouth. Simmer until the ginger disappears.
  • Cut your potatoes and boil them in a separate pot for a couple of minutes.
  • Add the potatoes, and fry on a high heat. Fry the chopped potatoes for five minutes. Add the curry spices - the tumeric, cumin, coriander, salt and pepper.
  • Add the chick peas, and some of the coconut milk. Lower heat to half and let simmer for 15 minutes.
  • Chop half of the spinach roughly. Keep the rest leafy.
  • Add the chopped tomatoes, and the spinach. Add a little more sherry, coconut milk, and cinnamon. Let simmer on low heat 10 minutes.
  • Serve on Brown Rice or Naan.
  • Enjoy!

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