Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tsp minced garlic
- 1 tbsp tomato paste
- 1 shallot
- 1 tbsp fresh ginger
- 1 cup coriander, leaves & stems
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp cardamom
- 1 tsp garam marsala
- ½ tsp salt
- 1 tsp turmeric
- ¼-½ tsp cayenne pepper
- 2 tsp olive oil
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 onion, finely diced
- 400mL tin coconut milk
- 2 tins chickpeas, drained & rinsed
- 60g baby spinach
Method
- Add curry paste ingredients into a small food processor and blitz until thick.
- In a large pot or frying pan, heat the oil over medium-high heat. Add the curry paste, stirring, for 1 min.
- Add the onion and tomato paste. Add coconut milk and bring to the boil.
- Let simmer for 10 mins. Add the chickpeas and simmer for a further 10 mins.
- Remove from the heat and add the baby spinach, stirring.
- Serve over rice topped with yoghurt and fresh coriander.
- Tip: I make a double batch of the curry paste and freeze half, making this meal even easier next time.
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