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Chetna Makan’s chickpea & spinach curry
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2 tbsp sunflower oil
1 tsp cumin seeds
½-1 green chilli, finely chopped
2 cloves garlic, chopped
1 onion, chopped
400g can chopped tomatoes
2 tbsp Cooks’ Ingredients Tikka Paste
2 x 400g cans chickpeas, drained and rinsed
400ml can coconut milk
1 tsp sugar
115g bag baby spinach, roughly chopped
Naan or rice, to serve
1 Heat the oil in a pan and add the cumin seeds. Once they start to sizzle add the chilli and garlic and cook for a few seconds, then add the onion and cook on a medium heat for 8-10 minutes until golden.
2 Stir in the tomatoes, cover and cook on a low heat for 10 minutes. Add the tikka paste, followed by the chickpeas, coconut milk and some salt. Mix it well, bring to a boil then cover and simmer gently for 30 minutes.
3 Stir in the sugar and the spinach, then cover and cook for 2 minutes until the spinach wilts. Serve with naan or rice.
Typical values per serving:
Per serving (curry only), vegetarian
This recipe was first published in February 2021.