Chickpea, Spinach & Coconut Curry

Ingredients

• 2 x 400g tins chickpeas, drained
• 200g baby spinach
• 400ml light coconut milk
• 400g tin chopped tomatoes
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp coconut oil
• Juice of 1 lime
• Fresh coriander

Method

1. 1

   Soften onion, garlic, and ginger in oil 5 min.

2. 2

   Add spices, cook 1 min.

3. 3

   Add tomatoes and coconut milk. Simmer 10 min.

4. 4

   Add chickpeas, cook 10 min.

5. 5

   Stir in spinach until wilted.

6. 6

   Season with lime juice and serve with coriander.