A beautifully rich and healthy curry to share with friends.  Serve with brown basmati rice, poppadum’s and coconut yoghurt raita.

Recipe

Serves 4, Prep time 15 mins, cook time 40min,

2 white onions, diced

2 tbsp. olive oil

1 tsp ground ginger

1 tsp turmeric powder

2 tsp ground coriander

2 tsp garam masala

2 tsp mustard seeds

½ tsp chilli flakes

3 cloves garlic, minced

2 tsp salt

½ tsp pepper

1.2 kg tomatoes

250gm spinach

1 can chickpeas, drained

1 tbsp. honey or rice malt syrup

 

Roughly chop tomatoes, coriander and spinach and set aside. In a large pot heat oil and fry onions until fragrant and translucent. Add in spices and garlic and fry for 1 minute. Stir in chopped tomatoes, salt and pepper and simmer for around 20 minutes until tomatoes are soft and broken down. Add in chickpeas, spinach and honey and simmer for another 5 minutes.

Remove from heat and use an immersion blender or food processor to combine into a smooth consistency. Return to heat and simmer for a further five minutes, season to taste.