One-Pot Chickpea & Spinach Curry

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp chilli flakes (optional)
• 2 x 400g tins chickpeas, drained
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin coconut milk
• 200g frozen spinach
• 1 vegetable stock cube
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Stir in the garlic and ginger and cook for 1 minute until fragrant.
3. Add the curry powder, cumin, and chilli flakes (if using) and cook for 30 seconds, stirring constantly, to toast the spices.
4. Add the chickpeas, chopped tomatoes, coconut milk, and stock cube. Stir well and bring to a simmer.
5. Reduce the heat and simmer uncovered for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Stir in the frozen spinach and cook for a further 5 minutes until wilted and heated through.
7. Season with salt and pepper to taste before serving.