Makes 4 servings
Ingredients
- 1 large chopped onion
- 2 cloves garlic finely chopped
- 1 tablespoon rice bran oil
- 3 teaspoons ginger puree
- 1 teaspoon mustard seeds brown
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon salt
- 2 cans (or 3 cups freshly cooked) chickpeas
- 1 small 200g tin coconut cream
- 2 x 400g tins chopped tomatoes (ideally blended with stick blender)
- 250g chopped frozen spinach
Method
- Cook onion, garlic, mustard seeds, oil, ginger until clear and well cooked.
- Add spices and salt and mix well
- Add tomatoes and cook until boiling, stirring well
- Add coconut cream and taste
- Mix in all remaining ingredients and heat gently
- Serve on freshly cooked long grain brown rice
