One-pot creamy chickpea and spinach curry

Step 1/3

• ½ onion
• 1½ cloves garlic
• 10 g ginger
• ½ green chili
• 75 g baby spinach
• ¼ lemon

• knife
• cutting board
• citrus press

Finely dice onion. Crush garlic with the flat side of the knife until broken up and sticky. Peel and finely mince ginger. Slice green chilli, if using. Wash and drain baby spinach. Zest and juice the lemon.

Step 2/3

• 1 tbsp vegetable oil
• 200 g canned chickpeas
• 1 tsp ground turmeric
• 1 tsp garam masala
• salt
• pepper

• pot (large, heavy-bottomed)
• cooking spoon

Add vegetable oil (or coconut oil) to a medium-sized heavy-based pot over medium high-heat. Once hot, add the onion, garlic, ginger and a pinch of salt and saute until soft, approx. 5 min. Next, add the chickpeas, and the ground turmeric, garam masala, sliced green chilli, and a decent grinding of black pepper. Fry for approx. 3 min, until fragrant.

Step 3/3

• 150 ml water
• 200 ml coconut milk
• ½ pinch sugar
• salt
• basmati rice (for serving)

Add water and scrape the bottom of the pot. Bring to a boil, letting it cook on a high simmer for approx. 5 min. Next, add coconut milk, season with salt and a pinch of sugar. Then reduce heat to medium, and cook, with the lid half on, for approx. 10 min. At the end of this cooking time, add lemon zest, and then juice, to taste. Turn off the heat, add the baby spinach and stir well. Then, place the lid on and leave the spinach to wilt for approx. 5 min. Serve with basmati rice, and extra green chili on top, if desired. Enjoy!

Enjoy your meal!