30-Minute One-Pot Chickpea Curry

Ingredients

• 2 tbsp coconut or olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (or 1 tbsp garam masala + 1 tsp turmeric)
• 1 tsp ground cumin
• ½ tsp chili flakes (optional)
• 1 (400 g) tin chopped tomatoes
• 1 (400 ml) tin full-fat coconut milk
• 2 (400 g) tins chickpeas, drained and rinsed
• 2 cups baby spinach
• Juice of ½ lemon, salt, fresh coriander

Method

1. Heat oil in a large pot over medium. Add onion and cook 5 minutes until soft. Stir in garlic and ginger, cook 1 minute.
2. Add curry powder, cumin and chili. Toast for 30 seconds until fragrant.
3. Pour in tomatoes and coconut milk. Bring to a simmer and cook 5 minutes, stirring occasionally.
4. Add chickpeas and simmer 10 minutes until the sauce thickens slightly.
5. Stir in spinach until wilted. Finish with lemon juice, salt to taste and a shower of coriander. Serve over rice or with naan.