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Chickpea and Spinach Curry

Vegetarian

Serves: 4

Ingredients

1 bunch coriander, chopped
130ml coconut milk
110g dried chickpeas
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 large onion, diced
1 large carrot, diced
3 tablespoons vegetable oil
3 green chillies, finely chopped
4 cloves garlic, finely chopped
½ teaspoon turmeric
2.5cm piece root ginger, peeled and grated
75g raw cashew nuts
50g ground almonds
220g spinach, washed
A handful of freshly shelled peas (optional)
Salt
1 lime

Method

Soak the chickpeas overnight. Then simmer in fresh water for 1 hour, until tender.
Preheat the grill to medium. Toast the seeds under the grill until they release their scent. Grind with a pestle and mortar or a mill. Fry the onion and carrot in the vegetable oil for 5-7 minutes. Add the chilli, garlic, ground spices, cooked chickpeas, turmeric and ginger. Fry everything together, using a little more oil if necessary.
Add the cashews and almonds, stir, then add water to barely cover. Bring to a simmer then keep on a very low heat for about 25 minutes until the almonds have thickened the curry. Add the spinach and peas (if using) and cook for 5 minutes. Season with salt and lime juice, add the coconut milk and half the coriander. Sprinkle the remaining coriander on top and serve with coconut rice and mango chutney.