Creamy Chickpea & Spinach Curry
This is a quick, easy, creamy dish - mild in spice and full of goodness. You can enjoy this dish with rice or on it's own, or even use to top a pizza as we did.
Servings: 4 people
- 1 medium onion diced
- 1 tbsp olive oil
- 3 cloves garlic chopped
- 1 thumbsize piece ginger grated
- 2 cans chickpeas drained
- 1 tbsp garam masala
- 2 tbsp medium curry powder
- 1 can coconut milk
- 1/2 pack passata or chopped tomatoes
- 100 grams babyleaf spinach
- salt & pepper to taste
Heat the oil in a saucepan and cook the onion over a medium heat for 5 minutes.
Add the garlic, ginger, chickpeas, garam masala and curry powder and cook for 2 mote minutes, stirring.
Stir in the coconut milk and passata and cook over a medium heat for 10 minutes.
Add the spinach and salt & pepper to taste and cook for 1 minute until the spinach has just began to wilt.