Chickpea & Spinach Curry

INGREDIENTS:

• 1 Tbsp Vegetable oil
• 1 Tsp Cumin seeds
• 1 Medium onion, diced
• 4 Garlic cloves, minced
• 2 tsp ginger, minced
• 1 tin tomato, chopped (400g)
• 2 tin chickpeas, drained ( 500g)
• 3 cup spinach (90g)
• 1 tin coconut milk (400g)
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp garam masala or Curry powder
• 1/2 tsp ground black pepper
• salt to taste
• 2 Tbsp lime juice or to taste

TO SERVE:

• 4 Tbsp Cream or Yogurt
• Coriander leaves
• Lime Wedges
• Red Chilli flakes
• Rice

METHOD:

1. Heat oil in a saucepan. Add the cumin seeds and allow them to splutter.
2. Add the diced onions, ginger, garlic and sauce for 2-3 minutes, until translucent.
3. Add the tomatoes, spice powders and salt, stir to mix together. Cook covered for 9-10 minutes, until the mixture has reduced.
4. Add the chickpeas, coconut milk to the onion-tomato mixture and simmer for another 5-8 minutes.
5. Now add the baby spinach, lime juice to taste and mix together. Cover and cook for another 3 minutes and turn off the flame. Taste and adjust the seasoning.
6. Garnish the chickpeas spinach curry with cream, coriander leaves, red chilli flakes and sliced onions.
7. Serve over with rice and/or with homemade naan bread.