One Pot Chickpea and Spinach Curry

INGREDIENTS

• 1 brown onion, diced
• 2 garlic cloves, minced
• 1 inch piece of ginger, minced
• 1 tbsp tomato paste
• 1 tsp garam masala
• 2 tsp curry powder
• 1/2 tsp chilli flakes, optional
• 1/2 tsp cinnamon
• 400mL tin of chopped or cherry tomatoes
• 400mL coconut cream
• 400g chickpeas, drained + rinsed
• 120g Baby Spinach
• 1/2 tsp salt
• Juice 1/2 lime

DIRECTIONS

1. Heat a large skillet over medium heat with a drizzle of oil.
2. Add in onions and sauté until translucent and fragrant (approximately 2 minutes).
3. Add in garlic, ginger, tomato paste and spices and stir well to combine. Let this sauté for a few minutes, add a dash of water if it starts to stick.
4. Add in tomatoes, coconut cream (fill both tins up halfway with water and add to the curry) and chickpeas. Bring this to a simmer for 15 minutes.
5. Lastly add in spinach, stir to combine.
6. Turn off heat and once the spinach had wilted add salt and lime juice. Top with some coconut yoghurt and coriander and serve on its own with some naan bread or with rice.