Saag Aloo with spiced chickpeas and mint yoghurt

Ingredients:

320g Potatoes, diced

½ White onion, diced

60g Fresh spinach

60ml Tomato passata

¼ tsp Smoked paprika

400ml Coconut milk

1 tsp Curry powder

1 Garlic clove, chopped

160g Chickpeas, drained

60g Coconut yoghurt

Small handful of Fresh Mint

1 Garlic clove

Directions:

To make the dip, combine yoghurt, mint, and garlic in a food processor and blend until smooth.

Toss chickpeas with a bit of oil and paprika, then bake them in the oven until tender.

For the Saag Aloo, roast diced potatoes in the oven with a drizzle of oil. Meanwhile, sauté onions until softened, then add garlic. Incorporate spinach and passata, cooking until the spinach wilts. Stir in coconut milk and blend the sauce. Add the roasted potatoes and cook until they are tender.