Ingredients:
For the paste
2 tbsp oil
1 onion diced
1 tsp fresh or dried chilli to taste
4 garlic cloves
thumb-sized piece ginger peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato purée
For the curry
2 x 400g cans chickpeas, drained
400g can chopped tomatoes
100g creamed coconut
½ small pack coriander, chopped, plus extra to garnish
100g spinach
To serve
cooked rice and/ or dahl
Method:
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.
In a food processor, combine 4 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.
Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.
Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
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.
Garnish with extra coriander and serve with rice or dhal (or both) – and don’t forget the fresh chopped onion!