This packs a serious flavour punch and is loaded with vegetables! I used plenty of variety, but feel free to use less. Just substitute based on volume rather than weight (because vegetable weight/density differs), and adjust the chilli and cayenne pepper to control spiciness, as well as using either mild or hot curry powder.
* These vegetables can be substituted with any vegetables or choice. Measure by cup volume rather than weight. It is 7 - 8 cups in total. Once cooked, it shrinks.1. Curry powder - I use Clives of Indian Curry Powder (sold at Woolworths and Coles in Australia). Any curry powder will be suitable for this recipe. Mild or hot - up to you!2. Spinach - I add this to cram even more veggies into this curry. It can be omitted or substituted with English spinach, finely sliced silverbeet, kale or even cabbage.3. Recipe is a low carb version of this Chickpea and Potato Curry (Chana Aloo Curry) I've also shared which is a reader favourite! It’s a Caribbean curry from Trinidad, but it tastes very similar to Indian curries. It is slightly modified from this Curry Channa and Aloo recipe from Immaculate Bites, a fantastic African/Caribbean food site.4. Storage - Keeps for 5 days in the fridge, or freeze for months, freezes 100% perfectly! Thaw then reheat.5. Nutrition is for around 1 1/2 cups of curry, assuming this serves 6. Excludes rice (I often serve this without rice).