Chickpea and Spinach Curry

• servings: 4
• total time: 30 mins

Ingredients

1 Onion

Chilli powder

9 garlic cloves (approx 1 bulb)

Thumb of ginger

1 tbsp Ground coriander

2 tbsp Ground cumin

1 tbsp Garam masala

2 tbsp Tomato puree

2 tins of chickpeas

1 tin chopped tomatoes

1 tin coconut milk (take 100g creamed coconut from the top)

100g spinach

Directions

To make the paste, heat a little oil in a frying pan, add 1 diced onion and chilli powder, and cook until softened, about 8 mins.

In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger 1 tbsp oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g chopped spinach, and cook until wilted.

Serve with cooked rice or flatbread.