It’s nutritious, simple and bursting with flavour. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild.
Servings: 4 people
1 onion chopped
2 cloves garlic
thumb ginger roughly chopped
4 large tomatoes quartered
1 tsp cumin
2 tsp coriander seeds
1 tsp turmeric
1 tsp garam masala
1 tsp mustard seeds
1 tsp hot chilli powder
400 g tinned chickpeas drained and rinsed
1/4 cup coconut cream
100 g spinach
handful of fresh coriander leaves
pinch of salt
large slice of lemon
coconut oil for frying
cucumber for garnish
Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.
Heat a teaspoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine.
Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes.
Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes.
Add the coconut cream and chickpeas and heat through for 3 minutes.
Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook through until the spinach has wilted.
Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber.