Chickpea and Spinach Curry

This has got to be one of my favourite curries to make. Creamy, hearty and full of beautiful colour! It makes a great lunch option too - just serve with your favourite grain or chunk of bread. 

Can chickpeas
3 bunches of frozen spinach
Can chopped tomatoes
Tsp ginger
Tsp cumin
Tsp garlic salt
Tsp Tumeric
Tbsp oil
1 onion

  • Heat your oil in a large saucepan
  • Add in the onion and spices and fry until browning and fragrant
  • Drain the chickpeas, rinse and add to the pan
  • Fry together until the chickpeas start to become soft
  • Add the can of chopped tomatoes and stir together
  • Place your spinach chunks in and simmer until softened and separated
  • Stir through the can of coconut milk. Bring to the boil and simmer for a further 5 minutes
  • Serve with your favourite grain


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