Vegan Tomato & Chickpea Curry with Spinach

SERVING SIZE: 6-8

PREP TIME: 15 minutes

COOK TIME: 45 mins

TOTAL TIME: 1 hr

Ingredients

• 2 brown onions

• 2 teaspoons minced garlic

• 2 teaspoons minced ginger

• 2 tins coconut cream

• 8 curry leaves

• 2 x 400 gram tinned chickpeas drained and rinsed

• 1/3 cup olive oil

• 6 cherry tomatoes cut in half

• ½ teaspoon salt

• 400 gam tin of chopped tomatoes

• 1 teaspoon turmeric

• 2 teaspoons garam masala

• 2 teaspoons ground coriander

• 1 bag spinach leaves 120 grams

• 1 teaspoon lime juice

Method

Chop onions finely and fry in the oil till soft.

Add the garlic, ginger and fry for another 3 minutes.

Add turmeric, garam masala, coriander and fry up to 2 minutes.

Add the curry leaves, tinned tomatoes and fresh tomatoes.

Pour in the coconut cream and add the spinach leaves. Still well.

Bring to boil and let simmer for 20 minutes.

Add the chickpeas and let simmer for another 15 minutes

Once cooked add the lime juice

Serve with rice