½ cup coconut milk (the refrigerated, drinking kind, not the canned kind)
½ tsp. salt
1 can chickpeas, drained & rinsed
For the Curried Potatoes
2 russet potatoes
Yellow curry powder, to taste
Salt & Pepper
Basmati rice, cooked
Instructions
Preheat oven to 425 degrees F. Heat oil on medium heat in a large stockpot. Add the onions and garlic, cook until fragrant (about 4 minutes.)
Add all the spices to the pan and cook while stirring for one minute.
Add the water and vegetable broth to the pan.
Add spinach to pot, cover, and steam until spinach has cooked down.
Remove from heat, and allow to cool down.
While your pot is cooling, cube 2 russet potatoes and spread out on a large, baking sheet with sides, sprayed with cooking spray. Sprinkle yellow curry powder over the top, and season lightly with salt & pepper, to taste. Put in preheated oven, and bake for about 25 minutes or until lightly browned. Remove from oven and set aside.
Once your pot is cooled enough to handle, add the entire stock pot contents to a blender. You may need to blend it in batches, depending on the size of your blender.
Once pureed, add ½ cup coconut milk and blend until combined.
Return the mixture to the stockpot and add ½ tsp. salt or to taste along with the drained and rinsed chickpeas and cooked potatoes, cook until the chickpeas are warmed through. Test seasonings and adjust as necessary.
Serve over Basmati rice.
Notes
Serving size is calculated with ⅕ of the Chana Aloo mixture over ½ cup rice.