Chickpea and Spinach Curry
Contains none of the 14 statutory EU/Norwegian allergens.
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Ingredients (13)
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Instructions (5)
Finely dice the onion, grate the fresh ginger, and mince the garlic cloves. Drain and rinse the chickpeas.
Heat rapeseed oil in a wide pot over medium heat. Sauté the onion for 5 minutes until soft and golden. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Add cumin, coriander, turmeric, and garam masala. Toast the spices gently in the oil for 30 seconds while stirring constantly to release their aromas.
Stir in the canned crushed tomatoes, coconut milk, rinsed chickpeas, and salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to allow flavors to meld.
Add the fresh spinach in batches and stir until just wilted into the hot curry. Taste and adjust seasoning with extra salt if needed before serving with rice or naan.
