Chickpea Spinach Curry

Ok, we know I love curry, and we know I say this all the time, but this is my favourite curry right now. Mainly because I’m really lazy and this barely requires any chopping at all. In fact, if you buy frozen chopped onions (total life saver) you don’t need to do any chopping at all – result!

Serves: 4

Ingredients: 

Coconut oil
1 medium brown onion, finely diced
4 cloves garlic
2cm knob fresh ginger, finely grated
1 tsp ground coriander
1 tsp ground cumin
2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp dried chilli flakes
1 tsp salt
1 can chopped tomatoes
1 vegetable stock cube
2 cans chickpeas
200g spinach
1 tsp garam masala

What to do:

• Melt around 1 tbsp coconut oil in a large pan, then add the finely diced onion
• Fry on low heat for 10 minutes, until translucent and golden. Add a small splash of water partway through if necessary
• Crush the garlic and add it along with the ginger, and stir for one minute
• Add the rest of the spices (not the garam masala) and stir for around one minute until fragrant
• Add the can of tomatoes, then fill up the can halfway with hot water and add that to the pan as well, along with the stock cube
• Drain the two cans of chickpeas and add them to the pan
• Leave the curry to simmer gently for another 5-10 minutes or so until the liquid has cooked down nicely and it starts to thicken up
• Add in the spinach (depending on the size of the pan you might need to do this in shifts) and let it wilt slightly
• Taste test – you might need to add more salt. When it’s ready add the garam masala and stir through
• Serve with rice or naan, or both!