Chickpea and Spinach Curry

Ingredients

• 2 x 400 g tins chickpeas, drained
• 200 g spinach
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 25 g ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 400 g tinned tomatoes
• 200 ml coconut milk
• 2 tbsp oil
• juice of half a lemon

Method

1. Soften the onion

   Fry the onion in the oil over a medium heat until soft and starting to colour at the edges.

   8 min

2. Bloom the spices

   Add the garlic, ginger and ground spices and stir for a minute until fragrant. Frying dry spices in oil rather than adding them to liquid is what stops a curry tasting dusty.

3. Simmer

   Add the tomatoes, coconut milk and chickpeas, season, and simmer until thickened and the oil beads at the surface.

   15 min

4. Wilt the spinach

   Stir in the spinach a handful at a time until collapsed.

5. Finish

   Off the heat, add the garam masala and lemon juice. Garam masala is a finishing spice — cooked long it loses its perfume entirely.