Method
- Heat oil in a medium pan, add onions and sauté for 6 minutes until soft and golden. Add the ginger, garlic and curry paste and cook for 1 minute.
- Add the stock and chick peas and season well. Bring to the boil, then simmer uncovered for 15 minutes or until thickened.
- Add the spinach leaves and stir well until wilted. Add the mango chutney then add lemon juice and seasoning to taste.
- Cook the potatoes according to pack instructions. Spoon the mixture into half potato skins - allow 3 per person - finish with crispy onions and chopped fresh coriander.