Chickpea and Spinach Curry

chickpea & spinach curry

Serves 4-6

1 tbs sunflower oil

1 onion, chopped

2cm piece ginger, finely grated

2 garlic cloves, crushed

12 curry leaves

1 tbs panch phoran*

1 tbs mild curry powder

400ml can coconut milk

2 x 400g cans chickpeas, rinsed, drained

250g cherry tomatoes, halved

100g baby spinach leaves

Steamed basmati rice, mango

chutney, naan bread and

coriander leaves, to serve

Heat oil in a large frypan over medium

heat. Add onion, ginger, garlic, curry

leaves and cook, stirring, for 5-6 minutes

until soft. Add the panch phoran and curry

powder and cook, stirring, for 1 minute.

Add the coconut milk and chickpeas and

bring to a simmer. Reduce heat to low and

cook for 10 minutes, then stir through the

tomatoes and spinach. Serve with rice,

mango chutney, naan and coriander.

* From Herbie's Spices (herbies.com.au);

substitute brown mustard seeds.