Chickpea, Tomato & Spinach Curry with fluffy rice, toasted peanuts and coriander 🙌🏻😋

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Chickpea, Tomato & Spinach Curry with fluffy rice, toasted peanuts and coriander 🙌🏻😋
by happyskinkitchen

Serves 4 people

Ingredients:

For the curry paste:
1 onion- finely chopped
4 garlic cloves – chopped
1 red chilli – chopped
A thumb size piece of ginger – peeled
1 tbsp of ground coriander
1 tbsp of ground cumin
1 tbsp of garam masala
1/2 tbsp of mild curry powder
2 tbsp of coconut oil
2 tbsp of tomato puree
A pinch of salt

For the curry:
2 cans of drained and rinsed chickpeas
1 can of chopped tomatoes
100ml of unsweetened coconut milk
1 bag of baby spinach – about 150gr
A bunch of fresh coriander – roughly chopped

Serve it with:
Basmati rice
Naan bread

Optional: I also like to add a handful of chopped roasted peanuts to add a crunchy texture

To make the paste, heat the 2 tbsp of coconut oil in a pan, add in the chopped onion and chilli. Cook for 5-8 minutes until the onion is translucent.

In a food processor add the garlic cloves, the piece of peeled ginger, ground coriander, ground cumin, garam masala, curry powder, tomato purée, salt and the fried onion and chilli. Blend to a smooth paste – add a dash of water or more oil, if needed.

Add the curry paste back to the pan for 2 mins over medium-high heat, stirring from time to time so it doesn’t burn.

Add in the drained chickpeas and the chopped tomatoes, and simmer for 5 minutes.

Add the coconut milk, put the lid on and cook for 20-25 minutes until the sauce has slightly reduced down. Finally, add in the chopped coriander and spinach, and cook until wilted.

Serve with rice and naan bread and a sprinkle of chopped roasted peanuts if using.

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