A fragrant and nutritious spinach and chickpea curry that combines a smooth onion and tomato paste with spices and coconut cream. It's simple to prepare and packed with flavor. Perfect for those who enjoy a hot curry with a healthy twist.
1: Add the onion, garlic, ginger, and tomatoes to a food processor and process until smooth.
2: Heat a teaspoon of coconut oil in a pan on medium heat. Crush the mustard seeds and coriander seeds until fine.
3: Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes.
4: Stir in the onion and tomato paste, and simmer on low heat for 20 minutes.
5: Add the coconut cream and chickpeas and heat through for 3 minutes.
6: Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook until the spinach has wilted.
7: Serve with rice, a sprinkle of coriander leaves, and a few slices of cucumber.
