Add in the peeled and diced potatoes, curry paste, and water. Turn the heat up to medium-high and cook for 10 minutes, stirring occasionally until the potatoes are about halfway cooked.
Add in the chickpeas (drained) and fire roasted tomatoes (and their liquid), and reduce the heat to medium-low. Cover the pot and cook for 25 minutes, or until potatoes are cooked through. Check the curry occasionally to stir it, and turn down the heat if the curry is threatening to bubble over.
Once the potato chunks are tender, turn off the heat and use a fork to mash about a third of the mixture in the pot to thicken the curry.
Stir in the baby spinach. It should take a minute or two to wilt with the residual heat of the pot.
Serve over rice, quinoa, or additional greens.
Notes
Use a concentrated curry paste for this recipe - it should have coriander and cumin listed prominently in the ingredients. If you are using a premade curry sauce, reduce the water in the recipe by the amount of sauce you use.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/03/16/potato-and-chickpea-curry/