Coconut, Chickpea Spinach CurryPrint Recipe
- 1 teaspoon Turmeric
- 1 teaspoon Garamassala
- 1 teaspoon Curry powder
- 2 Chillis
- Half tin tomatoes
- 2 fresh tomatoes
- Garlic and ginger purée
- 2 tin chickpeas
- 2 onions
- Mustard seeds 2 table spoons
- 1 teaspoon cumin
Heat the wok or large pan and add a table spoon of coconut oil.
Finely chop 2 onions and add to the hot pan. Add in two table spoons of mustard seeds, 1 teaspoon cumin, 1 teaspoon curry powder, 1 teaspoon garamassala and 1 teaspoon turmeric and stir.
When the onions have caramelised add in the chilliest (finely chopped) finely chop two fresh tomatoes and add in the tomatoes and half a tin of chopped tomatoes. Add in 2 table spoons of garlic purée and 1 table spoon of ginger purée. Stir
Add in one Blended tin of chickpeas and one whole tin of chickpeas.
Add in half a tin of coconut milk and 3 table spoons of dedicated coconut and 1/3 cup of maple syrup.
Add in two hand fulls of spinach and stir in.
Chop a handful of fresh coriander, add half and stir and use the other half as garnish.