From The Flexitarian
Ingredients
- One onion
- 2 tbsp vegetable oil
- 4 cloves garlic, grated
- 2 tsp grated ginger
- 2 tbsp medium curry powder
- 15 oz can chickpeas, drained
- 15 oz can copped tomatoes
- 15 oz can coconut milk
- 125 g baby spinach
- 1/2 tsp garam masala
- Lemon juice to taste
- Salt to taste
- Chili flakes to taste
Directions
- Heat the vegetable oil in a casserole dish or Dutch oven. Fry the onion over medium-high heat until soft, about 5 minutes.
- Add the garlic, ginger, and curry powder and ry for 30 seconds or so.
- Add the chickpeas, chopped tomatoes, and coconut milk.
- Bring to a boil, then lower to a simmer and cook covered for 10 minutes.
- Stir in the spinach and cook uncovered for 4 minutes.
- Add the garam masala and season to taste with lemon juice and salt.
- Serve with rice, naan, and chili flakes if desired.
