Chickpea + Spinach Curry

Ingredients:

•  1 onion, diced
• 1 tsp chilli, to taste
• 9 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 2 tbsp tomato purée
• 2 x 400g cans chickpeas, drained
• 400g can chopped tomatoes
• 1 tbsp smooth mango chutney
• 100g coconut milk
• a handful of coriander, chopped, plus extra to serve
• 100g spinach (5-6 balls of frozen)
• rice, to serve

Method:

1. To a saucepan, add 1 tbsp of oil and cook your onion until soft.
2. Add in the chilli, garlic and ginger and cook for a further 1 minute, until fragrant.
3. Add in the ground coriander, ground cumin, garam masala, tomato puree and 1/2 tsp of salt.
4. Give it all a good stir, heating is through for a couple minutes. Making sure it doesn’t stick and burn.
5. Add in the chickpeas, chopped tomatoes, coconut milk and mango chutney.
6. Give it a good stir and simmer until the sauce thickens slightly.
7. Add in your Spinach and a handful of chopped coriander. Cook until the spinach has wilted (or defrosted if using frozen).
8. Give it a taste and season as desired.
9. Serve up with some rice and enjoy!

How to make the perfect rice:

Here is the rice container that I use. It is amazing, definitely recommend.

Original recipe: https://www.bbcgoodfood.com/recipes/kadala-curry