spinach, potato and chickpea curry

• 
  1 tbsp groundnut oil or sunflower oil
• 1 small onion , halved and sliced
• a thumb-sized piece root ginger , grated
• 1 garlic clove , sliced
• 1 tbsp garam masala
• 400g tin chopped tomatoes
• 400g tin chickpeas
• 200g small salad potatoes , quartered
• 100g spinach , chopped
• naan bread to serve (optional)

• 

  1. Heat 1 tbsp oil in a large pan. Cook the onion, ginger and garlic for 5 minutes until softened. Add the garam masala and cook for a couple of minutes. Add the tomatoes, chickpeas and potatoes and a mug of water then simmer for 10-15 minutes until the potato is tender and the sauce has thickened.
  2. Stir in the spinach until just wilted. Serve in bowls on its own or with naan bread if you like.