Walk-Away Chickpea, Tomato and Spinach Curry

A dinner you can throw in a pot and walk away from, this Chickpea Tomato and Spinach Curry is super simple, robust and aromatic.

Walk-Away Chickpea, Tomato and Spinach Curry

Ingredients
  1. 1 tbsp coconut oil
  2. 1 large onion (optional for a thicker sauce) or 2 regular finely diced
  3. 3 garlic cloves, minced
  4. 400 grams cherry tomatoes, halved approx 2 punnets
  5. 1 tsp garam masala
  6. 1 tsp curry powder
  7. 1/2 tsp turmeric
  8. 1/2 tsp ground cinnamon
  9. 1/4 tsp ground cardamom
  10. 1/2 tsp ground cumin
  11. 1/2 tsp sea salt plus more to taste
  12. 1/2 tsp grated ginger
  13. 1 tbsp tomato paste
  14. 480 grams cooked chickpeas cooked or 2 cans (drained)
  15. 400 ml coconut milk 1 can
  16. 200 ml vegetable stock 1/2 can
  17. 2 cups baby spinach
  18. 3 cups cooked quinoa or rice to serve
  19. chilli flakes to serve optional

Instructions
  • Melt the coconut oil in a heavy-based pot over medium heat and add the  onion and cook for 5-7 minutes or until soft. Add the garlic and tomatoes. Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2-3 minutes.
  • Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil. Reduce the heat to low  and cook with the pot lid off for approximately 40 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.