Recipe: Chickpea Spinach Curry

PREP TIME: 5 minutes

COOK TIME: 20 minutes

TOTAL TIME: 25 minutes

INGREDIENTS

• 3 tbsp coconut or sesame seed oil

• 1 large onion finely chopped

• 4 cloves garlic, crushed

• 1 inch ginger, finely grated

• 1 tbsp ground coriander

• 1/2 tbsp ground turmeric

• 1/2 tbsp ground cumin

• 1/4-1/2 tsp cayenne pepper or chili flakes

• 1.5 cups crushed tomatoes (400g)

• 2.5 cups cooked chickpeas (400g)

• 1/2 cup vegetable stock (120 ml)

• 1 cup frozen chopped spinach

• 1/2-1 tsp salt

• 1 tsp garam masala

• 1 tbsp lemon juice

• OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml)

• 1 tbsp chopped fresh cilantro leaves (coriander leaves)

INSTRUCTIONS

1. Heat the oil in a large pan over medium-high heat. Sauté finely chopped onion until golden.

2. Add the crushed garlic & grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.

3. Mix in ground coriander, turmeric, cumin, & cayenne. Toast for 2 minutes, stirring often.

4. Add the crushed tomatoes, chickpeas, & vegetable stock. Increase the heat to high. Once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now & then.

5. Add 1/2 tsp salt and the spinach. If the spinach is frozen, increase the heat until the curry is bubbling again. Simmer for an additional 5 minutes.

6. Add the garam masala, lemon juice, and coconut milk. Stir. Garnish with chopped cilantro leaves and serve over jasmine rice or brown rice.