Coconut Chickpea & Spinach Curry
Ingredients
(Serves 4)
- 2 tins of chickpeas in water
- 250g bag of baby spinach leaves
- 70g tomato puree
- 400ml tin of coconut cream
- Large handful of fresh coriander, chopped
- 1 red onion, finely chopped
- 4 cloves of 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
Heat oil in a pan and fry the onion until it turns brown.
Add the cardamoms, cumin seeds, garlic, ginger, and chillies (if using). Stir on a medium heat, being careful not to burn the garlic.
Mix in the tomato puree and stir well.
Add the drained chickpeas and mix thoroughly.
Sprinkle in the turmeric and cumin/coriander powder.
Adjust the consistency by adding a little water (about 1/2 cup) and let it cook for a few minutes.
Add the baby spinach leaves, chopped coriander, and coconut cream.
Allow the spinach to wilt and stir well to combine all the ingredients.
Serve the curry right away and enjoy!
