Chickpea and spinach curry

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 tbsp rapeseed or other vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tsp grated ginger
• 1 tsp cumin seeds
• 1 tsp garam masala
• ½ tsp turmeric
• 1 × 400 g can chickpeas, drained and rinsed
• 1 cup canned chopped tomatoes with their juice
• ¾ cup full-fat coconut milk
• 280 g chopped frozen spinach, thawed and squeezed dry
• ½ tsp salt, or to taste
• Black pepper to taste
• Chopped fresh coriander to serve, optional
• Cooked basmati rice or vegan naan to serve, as needed

Step-by-step method

1. Thaw the spinach and squeeze out the excess water. Drain the chickpeas, chop the onion and garlic and grate the ginger.
2. Heat the oil in a deep frying pan over medium heat. Cook the onion for about 5 minutes, stirring until soft.
3. Add the garlic, ginger, cumin seeds, garam masala and turmeric. Stir for 1 minute to warm the spices without burning them.
4. Add the chickpeas, tomatoes with their juice and coconut milk. Bring to a simmer, lower the heat and cook for 8–10 minutes to thicken slightly.
5. Fold in the spinach and cook for about 5 more minutes, stirring to break up any clumps of leaves.
6. Remove from the heat, taste and adjust the salt and pepper. Finish with coriander and serve with cooked rice or vegan naan.