Spinach, Chickpea & Coconut Curry

Ingredients

• 2 x 400g tins chickpeas, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 200 g spinach
• salt and black pepper to taste
• 1 onion, finely diced
• 3 garlic cloves, grated
• 25 g ginger, peeled and grated
• 2 tbsp mild curry powder
• 1 tsp garam masala
• 400 ml coconut milk
• 200 ml hot vegetable stock
• 2 tbsp vegetable oil
• 1 lime, cut into wedges
• 15 g coriander, roughly chopped
• ½ tsp ground cardamom
• ½ tsp chilli flakes
• 1 tsp ground turmeric
• 1 tsp caster sugar
• 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 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. Stir in the garlic, ginger, curry powder, turmeric, cardamom and chilli flakes. Cook for 2 minutes, until the spices smell toasty and the kitchen starts to wake up. Tip in the chopped tomatoes and let them bubble down for 5 minutes, stirring so nothing catches.
3. Pour 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. Add the sugar and taste for salt; it usually wants more than you think. Fold the spinach through in handfuls, letting each one wilt before adding the next.
5. Finish with a good squeeze of lime to brighten the coconut richness. Check the seasoning one last time.
6. Serve straight away over basmati rice, or cool and portion for the freezer; it reheats beautifully with a splash of stock if it has tightened up, and reheats without losing its texture.