Chickpea and spinach curry

Serves 1

Ingredients

• ¾ tsp rapeseed oil 
• ¼ large yellow onion (or one small), finely diced 
• ¾ clove garlic, minced 
• 100 g cherry tomatoes (about 10–12), halved (or 75 g canned chopped tomatoes) 
• ¼ tsp garam masala 
• ¼–⅜ tsp curry powder (adjust heat to taste) 
• ⅛ tsp turmeric 
• ⅛ tsp ground cinnamon 
• A small pinch (⅛ tsp) ground cardamom 
• ⅛ tsp ground cumin 
• ⅛ tsp sea salt (plus extra to taste) 
• A scant ⅛ tsp grated ginger (about a small pea-size) 
• ¾ tsp tomato paste
• ≈100 g canned chickpeas, rinsed
• ½ can (≈100 ml) coconut milk 
• ½ stock cube worth (≈120 ml) vegetable stock or water 
• A generous small handful (25 g) baby spinach 
• Optional: lime juice, fresh coriander, serve alongside rice, quinoa or naan

Method

1. Warm the oil: Heat rapeseed oil in a small heavy-bottomed saucepan or pot over medium heat. 
2. Sauté onion: Add diced onion and cook 3–5 minutes until softened. 
3. Aromatics and spices: Stir in garlic and tomatoes, then sprinkle in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste, and salt. Cook for 2–3 minutes, stirring, until the spices are fragrant.
4. Simmer: Add chickpeas, coconut milk, and stock/water. Bring to a gentle boil. 
5. Thicken: Reduce heat and simmer uncovered for about 10 minutes, until the sauce has thickened slightly. 
6. Add spinach: Stir in spinach leaves and cook for another minute until wilted, then remove from heat. 
7. Serve: Taste and adjust seasoning with salt or lime juice. Serve on its own or with rice, quinoa, or naan.