Name: Easy Chickpea Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 tbsp oil (split use); 1 null onion (diced); 1 tsp chilli (fresh or dried); 9 clove garlic cloves (approx 1 small bulb); 1 null ginger (thumb-sized piece, peeled); 1 tbsp ground coriander; 2 tbsp ground cumin; 1 tbsp garam masala; 2 tbsp tomato purée; 0.5 tsp salt; 800 g chickpeas (drained, from 2 x 400g cans); 400 g chopped tomatoes (from a 400g can); 100 g creamed coconut; 0.5 packet coriander (chopped, plus extra to garnish); 100 g spinach; 1 cup rice (cooked)

Instructions

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1

To make the paste, heat oil (1 tbsp) in a frying pan and add onion (1) and chilli (1 tsp), cooking for 8 mins until softened.
2

In a food processor, blend the fried onion mixture with garlic cloves (9 clove), ginger (1), the remaining oil (1 tbsp), ground coriander (1 tbsp), ground cumin (2 tbsp), garam masala (1 tbsp), tomato purée (2 tbsp), and salt (0.5 tsp) into a smooth paste.
3

Cook the blended paste in a medium saucepan for 2 mins over a medium-high heat, stirring constantly to prevent sticking.
4

Add chickpeas (800 g) and chopped tomatoes (400 g) and simmer for 5 mins until the liquid is slightly reduced.
5

Add creamed coconut (100 g) and a little water, cooking for another 5 mins before stirring in coriander (0.5 packet) and spinach (100 g) until wilted.
6

Garnish with extra coriander and serve hot with cooked rice (1 cup).