Spinach and Chickpea Curry

Spinach and Chickpea Curry  Simple, quick and wonderfully comforting and creamy - where would us vegetarians be without spinach
Servings: 2 yield(s)
Ingredients
  • 2 tbsp Vegetable Oil
  • 1 Brown Onion - diced
  • 2 cloves Garlic - crushed
  • 0.25 tsp Cayenne Pepper
  • 2 tsp Garam Masala (See NOTE)
  • 1 tsp ground Cumin
  • 0.5 tsp Turmeric
  • 400 g tin Coconut Milk
  • 400 g tin Chickpeas (OR 125g dried chickpeas, see NOTE)
  • 250 g Baby Spinach leaves
Instructions
  1. Heat the oil in a large frying pan and sauté the onion over a medium-low heat until vey soft – 10 to 15 minutes.
  2. Add the garlic and cook for a further minute.
  3. Add the spices and stir through to coat the mixture.
  4. Add the coconut milk and chickpeas and simmer for 15 minutes.
  5. Add the spinach to the pan and cook, covered, until the spinach has wilted – 5 minutes.
  6. Serve over rice, with your favourite accompaniments.
Recipe Notes

If you don't have Garam Masala, you can make your own - Garam Masala If using dried chickpeas, soak overnight, drain and replace the water, bring to the boil and cook for 45 to 60 minutes.