Chickpea and spinach curry

Ingredients

• 2 tbsp coconut oil
• 2 tsp garam masala
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp black pepper
• 1 tsp salt
• 600 g tomatoes, roughly chopped (see Note)
• 2 x 400 g tins chickpeas
• 400 g tin coconut milk
• 1 tbsp vegetable stock powder

To serve

• 60 g baby spinach leaves
• ¼ cup coriander leaves
• 1 long red chilli, finely sliced
• Lime wedges, to serve

Instructions

1. Melt the coconut oil in a large saucepan, then stir through the ground spices, salt and black pepper. Cook, stirring, for 2 minutes, or until fragrant.
2. Add the tomatoes and cook, regularly stirring, for 10-12 minutes, until thickened. Drain and rinse the tinned chickpeas, then stir through and cook for a further 2-3 minutes. Add the coconut milk, vegetable stock powder, then fill the empty coconut milk tin with water to add to the pan, twice (total of 800 ml). Cook for a further 15 minutes.
3. To serve, divide baby spinach leaves between serving bowls, then ladle the chickpea curry over. Sprinkle with coriander leaves, chilli and serve with lime wedges on the side.

Note

• Measure your ingredients in advance to ensure a smooth method throughout this recipe. Fresh tomatoes are best, substitute with 2 x 400 g tins when out of season. Curry powder impacts the final flavour, so choose wisely. Using fresh lime juice makes a big difference, and it's an essential ingredient to great results. Use chicken stock if you like, just remember it will no longer be considered plant-based.

Photography by Jiwon Kim.

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