Chickpea curry

• oil2 tbsp tbsp
• onion↗1

  diced

• fresh or dried chilli1 tsp tsp

  to taste

• garlic cloves↗9

  (approx 1 small bulb of garlic)

• thumb-sized piece ginger

  peeled

• ground coriander↗1 tbsp tbsp
• ground cumin↗2 tbsp tbsp
• garam masala↗1 tbsp tbsp
• tomato purée↗2 tbsp tbsp
• chickpeas↗2 x 400g cans g

  drained

• chopped tomatoes400g can g
• creamed coconut↗100g g
• coriander½ small pack

  chopped, plus extra to garnish

• spinach↗100g g
• cooked rice↗

  and/or dahl

Step-by-step instructions

1. 1

   To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

2. 2

   In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

3. 3

   Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

4. 4

   Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

5. 5

   Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

6. 6

   Garnish with extra coriander and serve with rice or dhal (or both).