This article originally appeared on Greenville News: Spinach and Chickpea Curry is super-fast Indian, any night of the week ...

About Spinach and Potato Soup Recipe: Seasoned with salt, pepper, some cream and a hint of nutmeg, this soup is quick, delicious and perfect for a nippy winter evening. Heat the oil in a large ...

To make the Indian Masala, whizz the ingredients together ... Leave to marinade for 45 minutes to 1 hour. Next cut the potato into 2cm cubes. Put into a bowl and add turmeric, chilli powder ...

Stir well then place the spinach leaves on top. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W), or until the until the sweet potato is tender and the curry is piping hot ...

Since this is an Indian chicken potato curry – it has plenty of spices ... or you can substitute with other green vegetables ...

If you have cauliflower leftover from the cauliflower and broccoli cheese in the budget meal plan for two, you could add small florets here, young spinach ... the curry powder for Indian-style ...

From Canadian poutine to Korean Gamja jeon, potatoes are fried, boiled, mashed, and more in different countries around the ...

This quick and easy curry is a pantry staple star – make it with lentils, chickpeas or beans, and potato, pumpkin, or kumara, peas or green beans. 1. Heat a good drizzle of oil in a large fry ...

A sprinkle of yellow curry powder imbues the dish with fragrance ... The pork is then returned to the pan, along with a handful of baby spinach, which adds ribbons of green, leafy goodness.

As one of the most popular dishes eaten in the UK, curry has had a presence in our culture since the 1700s. It’s estimated that there are around 12,000 Indian restaurants in the UK, with London ...

One of my favorite weeknight vegetarian dishes, this spinach and chickpea curry is simple, quick and mild enough that even curry newbies will enjoy it. The secret is in the tomato sauce and ...