Chickpea, Tomato, and Spinach Curry
Ingredients
Curry paste
- 1 onion- finely chopped
- 4 garlic cloves – chopped
- 1 red chilli – chopped
- A thumb size piece of ginger – peeled
- 1 tbsp of ground coriander
- 1 tbsp of ground cumin
- 1 tbsp of garam masala
- 1/2 tbsp of mild curry powder
- 2 tbsp of coconut oil
- 2 tbsp of tomato puree
- A pinch of salt
Curry
- 2 cans of drained and rinsed chickpeas
- 1 can of chopped tomatoes
- 100ml of unsweetened coconut milk
- 1 bag of baby spinach – about 150gr
- A bunch of fresh coriander – roughly chopped
Accompaniments
- Basmati rice
- Naan bread
- Handful of chopped roasted peanuts (optional)
Preparation
To make the paste, heat the 2 tbsp of coconut oil in a pan, add in the chopped onion and chilli and cook for 5-8 minutes until the onion is translucent
In a food processor add the garlic cloves, the piece of peeled ginger, ground coriander, ground cumin, garam masala, curry powder, tomato purée, salt and the fried onion and chilli and blend to a smooth paste – add a dash of water or more oil, if needed
Add the curry paste back to the pan for 2 mins over a medium-high heat, stirring from time to time so it doesn’t burn
Add in the drained chickpeas and the chopped tomatoes, and simmer for 5 minutes
Add the coconut milk, put the lid on and cook for 20-25 minutes until the sauce has slightly reduced down
Finally add in the chopped coriander and spinach, and cook until wilted
Serve with rice and naan bread and a sprinkle of chopped roasted peanuts if using
