Ingredients:
1 tbsp coconut oil
½ onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tbsp tomato purée
½ tsp turmeric paste or 1 tsp ground turmeric
2 tsp garam masala
½ tsp cumin
½ tsp ground coriander
400g tin chopped tomatoes
50g baby spinach leaves, washed
400g tin chickpeas, drained
100ml coconut milk
1 tbsp finely chopped coriander, plus 1 tbsp chopped coriander leaves to garnish
1 tsp lime juice
basmati rice or naan, to serve
Method:
Put the coconut oil in a microwavable dish or bowl and cook for 30 seconds or until melted. Add the chopped onion, stir well and cook for another 1 min.
Add the ginger, garlic, tomato purée, turmeric, spices and a good pinch of salt to the cooked onions. Stir well and cook for 1 min to warm up the spices – you will be able to smell them when you open the microwave.
Add the tomatoes, spinach leaves, chickpeas, coconut milk and chopped coriander, and stir well. Cook for 2 mins, then stir again, followed by another 2 mins. The curry should be bubbling slightly. If not, give it another minute.
Add the lime juice and serve immediately, with basmati rice or naan bread on the side and a sprinkling of coriander leaves.
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