This easy, wholesome vegan curry is sure to be a hit in every household - it's not super spicy and you can also leave out the chilli powder to further lower the spice level, if you are cooking for people who don't tolerate a bit of heat.
Great for satisfying those tomato cravings in the off season - or substitute fresh chopped tomatoes in Summer! This curry will also freeze well in a sealed container, for up to 3 months.
What you need:
1 large onion (or substitute a large leek, or a bunch of spring onions)
1 bunch of fresh spinach (or substitute any leafy greens of your choice)
Small handful of chopped coriander
Juice of 1 lime (or substitute lemon)
2-3 cloves garlic
2 cans chickpeas
1/2 can coconut cream
1 can chopped tomatoes (substitute fresh tomatoes if in season!)
2 TBS tomato paste
1 TBS olive oil
1/2 cup vegetable stock
1 tsp garam masala
1 tsp ground cumin
1 tsp chilli powder (optional)
1/2 tsp ground tumeric
Sea salt & black pepper
What to do:
Heat the oil in a large pan over a medium heat, then add the onion (diced) and garlic (minced or finely chopped) and cook for 10 minutes, or until the onion is golden brown.
Add the tomato paste and spices and continue cooking, stirring constantly, for another couple of minutes, then add the drained chickpeas and stir them through, until coated.
Add the tomatoes, coconut cream and vegetable stock and bring the pan to the boil, then reduce the heat to low and simmer (stirring occasionally) for approximately 30 minutes, or until the sauce is thick and creamy.
Stir through the chopped spinach until it has wilted, and season to taste with the lime juice, and ground salt & pepper. Remove from the heat and serve topped with chopped coriander and a side of steamed basmati rice.