Ingredients
30
ml
oil
2
onion(s)
, chopped
3
cm
piece ginger
, grated
1
green chilli(es)
, chopped
15
ml
garam masala
15
ml
ground coriander
15
ml
ground cumin
60
ml
tomato paste
125
ml
water
800
g
canned chickpeas
, drained
125
ml
coconut cream
60
ml
fresh coriander
, chopped
250
g
baby spinach
To serve:
fresh coriander
, chopped
naan bread
Tomato salsa
(tomato, sliced onion & coriander)
Method
1. Heat the oil and fry the onions over medium heat until soft.
2. Add the garlic, ginger and chilli and fry for 1 more minute.
3. Add the garam masala, coriander and cumin and fry for 1 more minute.
4. Stir in the tomato paste and water.
5. Use a stick blender and blend until a smooth paste is formed.
6. Add a bit more water or oil if necessary. Return to the pan.
7. Add the chickpeas and coconut cream.
8. Simmer over low heat for 5 minutes.
9. Stir in the coriander and spinach just before serving.
10. Serve with a dollop of yoghurt, tomato & onion salad and naan bread.
