Green chickpea and potato curry

Ingredients for 4 servings:

• 1 gr. can/n chickpeas, approx. 400 g
• 750 g potatoes
• 2 shallots
• 1 can coconut milk, approx. 400 ml
• 100 ml vegetable stock
• 2 tbsp Thai curry paste
• 225 g leaf spinach, frozen or fresh
• 2 chili peppers
• 5 chicken drumsticks
• salt and pepper
• oil
• 250 g rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

simple, quick, vegetarian possible

Rub the chicken thighs with oil, grounds, and pepper and cook in a preheated oven at 180°C (top/bottom heat) for 30-40 minutes. Add the rice and cook according to the package instructions. Peel the potatoes and cut into small cubes. Finely chop the chilies and shallots. Briefly sauté the potatoes in oil. Then add the shallots and continue sautéing until the shallots are translucent. Add the curry paste and mix well. Add the chilies and fry briefly. Add the coconut milk and simmer over medium heat until the potatoes are almost tender. Add the chickpeas and spinach and top up with the vegetable stock. Season the curry with salt, if necessary. Once the spinach is thawed or cooked, remove the curry from the heat. Remove the drumsticks from the oven. Remove the meat from the bone, chop it up as desired, and add it to the curry. Finally, bring the curry to a boil briefly and serve over the cooked rice. Without meat, the dish is vegetarian, but not vegan, as Thai curry paste contains shrimp paste.