Lancewood
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Lancewood Chickpea Curry
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Chickpea Curry

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

Heat the oil and fry the onions over medium heat until soft.

Add the garlic, ginger and chilli and fry for 1 more minute.

Add the garam masala, coriander and cumin and fry for 1 more minute.

Stir in the tomato paste and water.

Use a stick blender and blend until a smooth paste is formed.

Add a bit more water or oil if necessary. Return to the pan.

Add the chickpeas and coconut cream.

Simmer over low heat for 5 minutes.

Stir in the coriander and spinach just before serving.

Serve with a dollop of yoghurt, tomato & onion salad and naan bread.

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