A dinner you can throw in a pot and walk away from, this Chickpea Tomato and Spinach Curry is super simple, robust and aromatic.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 1 tbsp coconut oil
- 1 large onion (optional for a thicker sauce) or 2 regular finely diced
- 3 garlic cloves, minced
- 400 grams cherry tomatoes, halved approx 2 punnets
- 1 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp ground cumin
- 1/2 tsp sea salt plus more to taste
- 1/2 tsp grated ginger
- 1 tbsp tomato paste
- 480 grams cooked chickpeas cooked or 2 cans (drained)
- 400 ml coconut milk 1 can
- 200 ml vegetable stock 1/2 can
- 2 cups baby spinach
- 3 cups cooked quinoa or rice to serve
- chilli flakes to serve optional
- Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
- Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil. Reduce the heat to low and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
- Remove the curry from the heat and serve with a smattering of chilli flakes and cooked rice or quinoa.
After adding the coconut milk I half fill the empty can with the vegetable stock. I have added a large diced onion to the recipe to help create a thicker curry sauce in less time