Chickpea and spinach curry

Name: Chickpea and spinach curry
Cuisine: British
Ingredients: 1 medium onion diced; 3-4 cm piece of ginger, peeled and chopped; 1 tablespoon ground coriander; 1 tablespoon garam masala; 2 tablespoons ground cumin; 3 tablespoons tomato paste; 2 tablespoons oil; 1-2 chillies chopped (depends on type and strength of chilli and your own heat preference!); 3-4 cloves garlic chopped; 2 x400g tins chickpeas drained; 1 x400g tin chopped tomotoes; 75 g coconut cream; 100 g spinach (I used baby spinach); 3-4 tablespoons chopped coriander; 1 lime - optional

Bellhorse @barbara2017

Friends talking about their favourite meals was the starting point for trying this recipe.

Bellhorse @barbara2017

Friends talking about their favourite meals was the starting point for trying this recipe.

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Ingredients

1medium onion diced
3-4 cmpiece of ginger, peeled and chopped
1 tablespoonground coriander
1 tablespoongaram masala
2 tablespoonsground cumin
3 tablespoonstomato paste
2 tablespoonsoil
1-2chillies chopped (depends on type and strength of chilli and your own heat preference!)
3-4 clovesgarlic chopped
Curry
2x400g tins chickpeas drained
1x400g tin chopped tomotoes
75 gcoconut cream
100 gspinach (I used baby spinach)
3-4 tablespoonschopped coriander
1lime - optional

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Steps

1

Soften onion and chilli in the oil on a low heat for approx 5-10 mins.
2

Add onion/chilli mix to spices, garlic, ginger,tomato paste and pulse in a blender, processor or pestle and mortar.
3

Add paste to a pan and cook in medium heat for 2 minutes. Add drained chickpeas and chopped tomatoes. Simmer for 10 minutes.
4

Add the coconut cream and a little water. Stir until the cream melts and is combined. Cook for a further 10-15 minutes
5

Add spinach and chopped coriander. Cook until wilted.
6

Serve with flatbread or rice. slice of lime and coriander garnish can be optional.