Chickpea Coconut Curry

Serves 4

1 hour

Ingredients

Onions, 2 white large

Garlic 2 cloves

Turmeric 1 tbsp

Coriander 1 tbsp

Garam Masala 1 tbsp

Cinnamon 1 tsp

Chopped tomatoes 1 400g tin

Coconut milk 1 tin

Sugar 1 tbsp

Lemon 1

Canned chickpeas 1 400g tin

Cherry tomatoes 200g

Spinach 200g

Coriander 50g

Method

1. Thinly slice the 2 onions and fry in a large wok in oil until soft and translucent.

2. Crush in 2 garlic cloves, and sprinkle in the spices. Stir and cook for a further 3 minutes on a low heat.

3. Pour in the can of chopped tomatoes and simmer for 15 minutes stirring every so often.

4. Pour in the can of coconut milk and then add the sugar and a squeeze of lemon to taste. Season well. Bring up the heat and then cook until thickened (around 20 minutes).

5. Pour in the drained tinned chickpeas and some chopped cherry tomatoes along with the spinach.

6. Stir through until soft, and then serve in bowls with the coriander.

7. Eat and enjoy!