← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Coconut oil
• 1 Onion, chopped
• 1 tsp Cumin seeds
• 3 cloves Garlic, grated
• 2 cm piece Ginger, grated
• 2 tsp Curry powder
• 1 tsp Garam masala
• ½ tsp Ground turmeric
• 1 can chopped tomatoes (400 g can)
• 1 can full-fat coconut milk (400 ml can)
• 2 cans chickpeas (400 g cans), drained and rinsed
• 1 tsp Salt
• 150 g baby spinach
• 1 Lime, juiced
• 1 handful Coriander (cilantro), chopped, to serve (optional)
• 300 g basmati rice, cooked, to serve (optional)

Method

1. Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 6–8 min, until soft and turning golden.
2. Stir in the cumin seeds, garlic and ginger and cook for 1 minute, until fragrant. Add the curry powder, garam masala and turmeric and stir for 30 seconds so the spices toast without burning.
3. Pour in the tomatoes and coconut milk, then add the chickpeas and salt. Bring to a gentle bubble and simmer for 15–20 min, stirring now and then, until the sauce is thick and creamy. Add a splash of water if it gets too thick.
4. Stir in the spinach a handful at a time until it wilts, about 2 min. Squeeze in the lime juice, taste and adjust the salt.
5. Serve with rice and a scattering of coriander.

Tips

• Lightly crush a few chickpeas against the side of the pan to make the sauce even creamier.
• Check your curry powder and garam masala blends: a few contain wheat flour or asafoetida cut with wheat.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons RecipeTin Eats