£0.81 25 mins Serves 3
So, a few weeks ago I embarked on an experiment to see how easy it is for vegetarian students to eat and I found dinners were tasty and easy. This dinner in particular was one of the first recipes I noted down when planning my veggie week as vegetarian curries have always been a favourite of mine.
All you need is
- 1 tin chickpea
- 600g potatoes
- 1 jar korma curry sauce
- Handful spinach
To make it just
- Peel and chop the potatoes and place them in boiling water and allow to cook for 15 minutes, stirring occasionally.
- Add the spinach leaves to the potatoes and leave to cook for a further 5 minutes.
- Drain the spinach and potatoes then place back into the pan, add the drained can of chickpeas and the korma sauce and leave to cook for another 5 minutes, stirring occasionally.
- Serve with naan bread if you like.
Where to buy
|Korma curry sauce||£0.84||£0.85||£0.95|