Chickpea curry

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 tbsp oil

1 onion diced

1 tsp fresh or dried chilli to taste

9 garlic cloves (approx 1 small bulb of garlic)

thumb-sized piece ginger peeled

1 tbsp ground coriander

2 tbsp ground cumin

1 tbsp garam masala

2 tbsp tomato purée

2 x 400g cans chickpeas drained

400g can chopped tomatoes

100g creamed coconut

½ small pack coriander chopped, plus extra to garnish

100g spinach

cooked rice and/or dahl

Directions

To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining 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 spinach, and cook until wilted.

Garnish with extra coriander and serve with rice or dhal (or both).

Nutrition

• Calories: 458
• Total Fat: 28 g
• Saturated Fat: 16 g
• Sodium: 0.2 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 10 g
• Total Sugars: 9 g
• Protein: 15 g