Chickpeas and spinach curry

Chickpeas and spinach curry

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INGREDIENTS

1 tablespoon sunflower oil
1 onion, chopped
2cm piece ginger, finely grated
2 garlic cloves, crushed
12 curry leaves
1 tablespoon panch phoran (see note)
1 tablespoon mild curry powder
400ml can coconut milk
2 x 400g cans chickpeas, rinsed, drained
250g cherry tomatoes, halved
100g baby spinach leaves
Steamed SunRice Basmati Rice, mango chutney, naan bread and coriander leaves, to serve

INSTRUCTIONS

• Heat oil in a large frypan over medium heat. Add onion, ginger, garlic, curry leaves and cook, stirring, for 5-6 minutes until soft. Add the panch phoran and curry powder and cook, stirring, for 1 minute. Add the coconut milk and chickpeas and bring to a simmer.
• Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.

Source – http://www.taste.com.au/recipes/28937/chickpea+spinach+curry?ref=zone,quick-easy
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