With Veganuary up and running, this Southern Indian chickpea and spinach curry is the perfect plant-based recipe to kick start that new year health kick.
For the paste
2 tbsp oil
1 onion, diced
1 tsp fresh chilli, sliced
9 garlic cloves
thumb-sized piece ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato purée
For the curry
2 x 400g cans chickpeas, drained
400g can chopped tomatoes
400ml coconut milk
½ small pack coriander, chopped, plus extra to garnish
To make the paste, fry the chilli and onion in little bit of the 2 tbsp of oil, for approximately eight minutes, until soft.
In a food processor, combine the onion, chilli, 9 garlic cloves, thumb-sized piece ginger, 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée and 1/2 tsp of salt. Blend into a smooth paste. Add a drop more of oil of water if needed.
Cook the paste in a medium sized saucepan 2-3 minutes over a medium heat, stirring occasionally so it doesn’t stick.
Tip in 2x400g cans of drained chickpeas and 400g can of chopped tomatoes and simmer on a medium-low heat for a further 5 minutes until reduced.
Add in the 400ml of coconut milk and cook for a further 5 minutes until reduced. Stir in the 1/2 pack of coriander and 200g spinach until wilted. Season to taste.
You can either serve with basmati rice or eat on its own.