Chickpea, Tomato and Spinach Curry

Updated at: Thu, 17 Aug 2023 02:49:04 GMT

Step 1

Melt the coconut oil in a saucepan over a low heat.

Step 2

Chuck in the onion, along with a pinch of salt.

Step 3

Cook for 6 minutes until soft.

Step 4

Stir in the garlic-ginger paste, turmeric and garam masala.

Step 5

Cook for 1 minute, stirring until it smells fragrant .

Step 6

Turn up the heat, chuck in the tomatoes and the tin of chickpeas with all of their water.

Step 7

Season with a good pinch of salt and pepper, then leave the curry to bubble away for 5 minutes.

Step 8

Drop in the spinach leaves.

Step 9

Once wilted, take the pan off the heat and squeeze in the lemon juice to taste.

Step 10

Spoon into a bowl, stir through most of the coriander leaves, then top with the rest.

Step 11

Serve with coconut yoghurt, if you like.

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