Spinach Curry with Peanuts

Ingredients

• 1 onion
• 20 g ginger root
• 500 g waxy potatoes
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 2 tsp Curry powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 400 ml coconut milk
• 240 g chickpeas (drained weight; can)
• 300 g frozen spinach (thawed)
• 50 g roasted salted peanuts

Instructions

1. 1.

   Peel and halve the onion, then slice into strips. Peel the ginger and finely dice it. Wash, peel, and cut the potatoes into about 2 cm pieces.

2. 2.

   Heat oil in a wide pot. Sauté onion cubes, ginger, and potatoes for 5 minutes over medium heat. Sprinkle with salt, pepper, and remaining spices; sauté for another 2 minutes. Add coconut milk and 250 ml water, bring to a boil, then cover and simmer gently for about 15 minutes.