Chickpea, Spinach & Peanut Butter Curry

Ingredients

• 2 x 400g tins chickpeas, drained and rinsed
• 80 g smooth peanut butter
• 2 x 400g tins chopped tomatoes
• 30 g fresh ginger, grated
• 200 ml hot vegetable stock
• 1 lime, cut into wedges
• 200 g spinach, washed
• salt and black pepper to taste
• 2 onions, diced
• 4 garlic cloves, grated
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 x 400ml tin coconut milk
• 2 tbsp olive oil
• 15 g coriander, roughly chopped
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 900 g cooked basmati rice or 6 warm naan breads
• 300 g kachumber made with diced cucumber, tomato, red onion, coriander and lemon juice

Method

1. Heat the olive oil in a large heavy pot over a medium heat. Add the onions with a pinch of salt and cook for 8 minutes, until soft and golden at the edges.
2. Stir in the garlic and ginger for 30 seconds, until fragrant. Add the garam masala, cumin, turmeric and sweet paprika and fry for another minute, stirring constantly.
3. Add the peanut butter and a splash of the hot stock. Stir until smooth, then pour in the remaining stock, chopped tomatoes and coconut milk.
4. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring regularly, until the sauce looks glossy and no longer tastes of raw tomato.
5. Add the chickpeas and simmer for another 10 minutes. The sauce should coat the back of a spoon; add a splash of water if it becomes too thick.
6. Fold in the spinach a handful at a time and cook just until wilted. Squeeze in half the lime, taste, then add salt, black pepper or more lime as needed.
7. Spoon the curry over basmati rice or serve with warm naan. Scatter over the coriander and put the remaining lime wedges on the table.
8. Cool any leftovers promptly. Refrigerate for up to 3 days or freeze in portions, then reheat until steaming hot throughout.