Speedy Chickpea & Potato Coconut Curry

1. Cook the Potatoes

1. Heat the cooking oil in a wide, deep pan over medium-high heat.
2. Add the diced potatoes and stir-fry for 3 to 4 minutes until they begin to lightly brown.
3. Add the curry powder, salt, and black pepper, stirring continuously for 30 seconds until fragrant.

2. Simmer the Curry

1. Pour in the coconut milk and 100ml of water, stirring well to lift any spiced bits from the bottom of the pan.
2. Bring to a gentle boil, then lower the heat to medium-low, cover with a lid, and simmer for 12 to 14 minutes, or until the potato cubes are fork-tender.

3. Finish and Serve

1. Remove the lid and stir in the drained chickpeas, letting them warm through for 2 to 3 minutes.
2. Add the fresh baby spinach and stir gently until the leaves wilt into the sauce (about 1 minute).
3. Squeeze in the fresh lime juice, adjust salt to taste, and serve immediately in warm bowls.