Chickpea and Spinach Curry Recipe
Servings: 4
Ingredients
1 tablespoon coconut oil
1 large onion or 2 regular (optional for a thicker sauce), finely diced
3 garlic cloves, minced
400 grams cherry tomatoes, halved, approx 2 punnets
1 teaspoon garam masala
1-1½ teaspoons curry powder, add more for more heat
½ teaspoon turmeric
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon ground cumin
½ teaspoon sea salt plus more to taste
½ teaspoon grated ginger
1 tablespoon tomato paste
480 grams cooked chickpeas cooked or 2 cans (drained)
200 ml coconut milk half a 400ml (14 oz) can
¾ cup vegetable stock or water
3 cups baby spinach
1 teaspoon chilli flakes or diced green chillies to serve (optional)
Method
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Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 3-5 minutes or until soft.
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Add the garlic and tomatoes.
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Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and sea salt. Cook for 2 minutes.
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Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil.
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Reduce the heat to low and cook with the pot lid off for approximately 25-30 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
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Remove the curry from the heat and serve with a smattering of chilli flakes or chillies and cooked rice or quinoa.
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Use canned chickpeas to reduce the cooktime
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Using a good-quality brand of canned tomatoes will reduce your prep and cooking time.
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Or you can skip chopped tomatoes and use a tomato passata instead - this will help to thicken your curry quickly without forfeiting flavour.
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To thicken your curry sauce more quickly, cook it for 15-minutes. Around this time, mix 2 tablespoons of water with 1 tablespoon of cornstarch. Add the "slurry" to the curry and mix it in really well. Your sauce should thicken up in no time.
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