Spinach & Chickpea Korma

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

  1. Cook onion, garlic, mustard seeds, oil, ginger until clear and well cooked.
  2. Add spices and salt and mix well
  3. Add tomatoes and cook until boiling, stirring well
  4. Add coconut cream and taste
  5. Mix in all remaining ingredients and heat gently
  6. Serve on freshly cooked long grain brown rice