Coconut Chickpea & Spinach Curry
Ingredients
- 2 tins of chickpeas in water
- 250g bag baby spinach leaves
- 70g tomato puree
- 400ml tin coconut cream
- Large handful fresh coriander - chopped
- 1 red onion - finely chopped
- 4 cloves garlic - minced
- Thumb-sized piece of ginger - minced
- 1 tablespoon oil
- 1 tsp cumin seeds
- 4-5 black cardamoms
- 2 tsp turmeric powder
- 1 tsp cumin/coriander powder
- Green chillies - optional
Preparation
Fry the onion in the oil until turning brown.
Add the cardamoms, cumin seeds, garlic, ginger & chillies (if using) and stir on a medium heat, be careful not to burn the garlic.
Add tomato puree & mix well.
Add the drained chickpeas, mix well.
Add the turmeric and cumin/coriander powder.
Add a little water (1/2 cup) to adjust the consistency and let this cook for a few minutes.
Add the spinach leaves, chopped coriander & coconut cream.
Allow the spinach to wilt & stir well.
Serve right away! 😋