Instructions

• Heat 2 tablespoons vegetable oil in a large saucepan over medium heat until shimmering. Add the 1 medium diced yellow onion, grated 1 inch ginger root, and the deseeded, diced green chili. Sauté, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.
• Add the 2 cloves minced garlic and cook, stirring, for 1 minute more, until fragrant.
• Add 1 teaspoon garam masala, ½ teaspoon curry powder (if using), ½ teaspoon ground turmeric, 1 teaspoon ground cumin, and ½ teaspoon ground coriander. Stir continuously and cook for 30–60 seconds, until the spices are fragrant.
• Pour in the 14-ounce (400 g) can diced tomatoes and 1 cup water or vegetable stock. Stir to combine and scrape any browned bits from the bottom of the pan.
• Add 1 pound (450 g) peeled and cubed potatoes, 1 cup cooked chickpeas, and ½ teaspoon salt. Bring the mixture to a boil over medium-high heat.
• Reduce the heat to low, cover the pan partially, and simmer until the potatoes are tender when pierced with a fork, about 15–20 minutes. Stir occasionally to prevent sticking.
• Add 2 packed cups baby spinach leaves and cook, stirring, until the spinach is wilted, about 1–2 minutes.
• Remove from the heat, stir in 2 tablespoons chopped fresh parsley or cilantro (coriander), taste and adjust salt if needed, and serve immediately.