This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that’s three of your five-a-day. It works well as a main course or a simple side dish
Prep:15 mins
Serves 4
For the paste2 tbsp oil1 onion, diced1 tsp fresh or dried chilli, to taste9 garlic cloves (approx 1 small bulb of garlic)thumb-sized piece ginger, peeled1 tbsp ground coriander2 tbsp ground cumin1 tbsp garam masala2 tbsp tomato purée
STEP 1To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.STEP 2In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.STEP 3Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.STEP 4Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.STEP 5Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.STEP 6Garnish with extra coriander and serve with rice or dhal (or both).
