Chickpea and Spinach Curry

For 2 servings

• Vegetable oil1 tbsp
• Onion, chopped1/2
• Garlic clove, crushed1
• Grated ginger1/2 tsp
• Ground cumin1/2 tsp
• Turmeric1/2 tsp
• Garam masala1/2 tsp
• Tin chopped tomatoes200 g
• Tin chickpeas, drained200 g
• Coconut milk100 ml
• Baby spinach100 g
• Saltto taste
• Rice or naan, to serve

1. 1

   Heat the oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally, until soft.

2. 2

   Add the garlic and ginger and cook for 30 seconds until fragrant.

3. 3

   Add the cumin, turmeric and garam masala and stir for 30 seconds, this toasts the spices and brings out their flavour, but keep stirring so they don't catch.

4. 4

   Add the chopped tomatoes and chickpeas. Stir well and bring to a simmer.

5. 5

   Cook for 10 minutes, stirring occasionally, to let the flavours combine and the sauce thicken slightly.

6. 6

   Stir in the coconut milk and simmer for a further 5 minutes.

7. 7

   Add the spinach and stir until wilted, about 1-2 minutes.

8. 8

   Season with salt to taste and serve with rice or naan.