Chickpea & Spinach Curry
The Dish
Chickpea & Spinach Curry
The perfect heart-warming dish for when the weather is getting a bit chillier. Also a great vegan dish for those trying to cut down the amount of meat you are eating!
The Recipe
Step 1
Dice the onion and add to large pan on a medium heat with a drizzle of olive oil. Cook for around 8 mins until onions have softened and become translucent.
Add the diced ginger, diced chilli and spices and cook for a further 5 mins. Then add the crushed garlic, cook for another minute.
Step 2
Add the drained chickpeas and tomatoes, turn down the heat and leave to simmer for 20mins. Add a good amount for salt and pepper.
Step 3
Remove from heat and stir through the spinach, it will wilt nicely into the curry from the residual the heat.
Step 4
Top with a dollop of coconut yoghurt and coriander leaves.
The Ingredients
1 large white onion.
3 cloves garlic.
1 inch ginger.
1 red chilli (seeds removed).
1 tsp turmeric.
2 tsp cumin.
2 tsp Garam masala 1 tsp black mustard seeds.
2 x 400g tins chickpeas.
2 x 400g tins chopped tomatoes.
200g spinach.
