Spinach + Chickpea Curry

We use fresh tomatoes to create a light and fragrant curry, which we pack out with chickpeas and spinach for extra nutrients. Delicious!

Ingredients

-1 people+

Metric

Method

1. 1

   Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.

   
2. 2

   Heat a tablespoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine then add to the pan along with the cumin, turmeric, garam masala and chilli powder. Fry for 2 minutes.

   
3. 3

   Add the onion and tomato sauce and simmer on a low heat for 20 minutes. If the sauce still tastes a little bitter, add a splash of water and cook for a further 5 minutes.

   
4. 4

   Meanwhile cook the rice as per packet instructions.

   
5. 5

   Add the coconut cream and chickpeas and cook for 5 minutes.

   
6. 6

   Season with a pinch of salt, then add the lemon juice and spinach. Cook through until the spinach has wilted and add a splash of water if the curry is too thick.

   
7. 7

   Serve with rice, a few slices of cucumber and red onion, and sprinkle over some fresh coriander.