Spinach, Chickpea & Coconut Curry

• 480 gdrained chickpeas (from two 400 g tins), rinsed
• 1 x 400gtin chopped tomatoes
• 200 gspinach
• Fine salt, to taste
• 1onion, finely diced
• 3garlic cloves, grated
• 25 gginger, peeled and grated
• 2 tbspmild curry powder
• 1 tspgaram masala
• 400 mlcoconut milk
• 200 mlhot vegetable stock
• 2 tbspvegetable oil
• 30 mllime juice
• 15 gcoriander, stalks finely chopped and leaves torn
• ½ tspground cardamom
• ½ tspchilli flakes
• 1 tspground turmeric
• 1 tspcaster sugar
• 900 gcooked basmati rice or 6 warm naan breads (optional)
• 300 gkachumber made with diced cucumber, tomato, red onion, coriander and lemon juice (optional)
• Black pepper, to taste

Method

1. 1Heat the vegetable oil in a large casserole over a medium flame. Add the onion with a generous pinch of salt and soften for 8 minutes, stirring now and then, until translucent and just turning gold at the edges.
2. 2Stir in the chopped coriander stalks, garlic, ginger, curry powder, turmeric, cardamom and chilli flakes. Cook for 2 minutes, until fragrant. Tip in the chopped tomatoes and let them bubble down for 5 minutes, stirring so nothing catches.
3. 3Pour in the coconut milk and stock and bring to a gentle bubble. Add the chickpeas, drop the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally. The sauce should thicken to a glossy, spoon-coating consistency.
4. 4Stir in the garam masala and sugar, then fold in the spinach in handfuls. Simmer for 2–3 minutes until wilted. Taste before adding salt.
5. 5Take off the heat and stir in the lime juice and torn coriander leaves. Taste and adjust the seasoning.
6. 6Serve with the optional rice or naan and kachumber if using. For batch cooking, cool the curry in shallow containers within 2 hours and freeze in portions. Defrost in the fridge and reheat until piping hot, adding a splash of water if needed. Prepare rice fresh when serving.

Per serving

kcal

338

protein

10.6g

fibre

9.2g

carbs

29.1g

fat

20.6g