Vegan Chickpea & Spinach Curry

Ingredients

• 2 tins (400g each) chickpeas, drained
• 200g baby spinach
• 1 tin (400g) chopped tomatoes
• 200ml light coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp coconut oil
• Salt and pepper

Method

1. 1

   Heat coconut oil. Fry onion 5 minutes. Add garlic, ginger, and spices.

2. 2

   Add tomatoes and coconut milk. Bring to a boil.

3. 3

   Add chickpeas and simmer 15 minutes.

4. 4

   Stir in spinach and cook 2 minutes.

5. 5

   Season and serve with brown rice.