Ingredients:

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon curry powder or garam masala
  • 1 teaspoon ground cumin
  • 1 can chopped tomatoes (14 oz or 400 g)
  • 1 can chickpeas (15 oz or 400 g), drained and rinsed
  • 1 cup coconut milk (240 ml)
  • 1 cup fresh spinach, roughly chopped
  • Salt and pepper to taste
  • Fresh coriander (cilantro) for garnish
  • 1 red bell pepper, diced (optional)
  • 1-2 green chillies, chopped (optional)

Instructions:

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté for 5 minutes until translucent. Stir in the garlic and ginger, cooking for an additional 1-2 minutes.
  3. Sprinkle in the curry powder and cumin, stirring for about 30 seconds until fragrant.
  4. Pour in the chopped tomatoes and stir. Then add the drained chickpeas, allowing the mixture to simmer for 5 minutes.
  5. Stir in the coconut milk, bringing the mixture to a gentle simmer.
  6. Once simmering, fold in the chopped spinach and any optional ingredients. Cook until the spinach is wilted (about 2-3 minutes).
  7. Taste and adjust seasoning with salt and pepper. Garnish with fresh coriander before serving.