Creamy Chickpea and Spinach Curry
Ingredients
- 1 red onion
- 3 garlic cloves
- 1 inch fresh ginger
- 2 large tomatoes
- 2 tbsp tomato puree
- 1 tbsp curry powder, medium
- 1/2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/2 tsp salt
- Pinch of hot chilli powder (or more if you like it spicy)
- 1 tin (400ml) full fat coconut milk
- 200ml water
- 2 tins (800g) chickpeas, drained
- 3 handfuls spinach
Preparation
Chop the onion, garlic, and ginger finely.
Heat oil in a large pot over medium heat and sauté the onion, garlic, and ginger until softened.
Add the curry powder, garam masala, ground ginger, cumin, turmeric, salt, and chili powder, and cook for one minute to release the aromas.
Stir in the chopped tomatoes and tomato puree, and cook until the tomatoes break down and form a sauce.
Pour in the coconut milk and water, then bring to a simmer.
Add the drained chickpeas and simmer for 10-15 minutes until the flavors meld.
Stir in the spinach and cook until wilted, then remove from heat and serve.
