Easy Made Creamy Chickpea and Spinach Curry

✔️ WHY SHOULD YOU TRY IT?

• Made using pantry staples
• Easy and quick
• Can be frozen
• Vegan

🥘 INGREDIENTS

• Onion, Garlic and Ginger - form the base of the curry.
• Mild Curry Paste - I used a store-bought korma curry paste but if you have a homemade curry paste, use that instead.
• Turmeric and Cumin - adds colour and flavour to the curry.
• Tinned Cherry Tomatoes - 1 x 400g tin is needed for this recipe and helps create the sauce.
• Chickpeas - 2 x 400g tin of chickpeas, rinsed and drained.
• Frozen Spinach - 150g or about 8 blocks. Defrost in the microwave before using, just so the blocks of spinach have softened slightly
• Coconut Milk - full fat coconut milk helps give the curry a lovely creaminess.
• Mango Chutney - adds a fruity kick and helps balance the acidity of the tomatoes.

Steps:

One: In a food processor, whizz up the onion, garlic, and ginger to a paste. Fry the onion paste in a little oil for a few minutes, before adding the curry paste, cumin, and turmeric. Cook for 3 minutes.

Two: Add the tinned cherry tomatoes and chickpeas and simmer for 10 minutes.

Three: Stir through the coconut milk and frozen spinach (which you have defrosted slightly in the microwave) and cook for a further 10 minutes.

Four: Stir through the mango chutney just before serving.

💭 TOP TIPS

• Take the frozen spinach blocks out of the freezer at least an hour prior to cooking. They will begin to defrost and wilt immediately as soon as they are added to the curry sauce. If you forget to take them out of the freezer prior to cooking, defrost for a few minutes in the microwave.
• If you like your curry hotter use a spicier curry paste such as balti and add 1 teaspoon of chilli flakes at the same time as the cumin and turmeric.
• If you didn't need to make this vegan, you could use double cream instead of coconut milk.

📖 VARIATIONS

• Add more veggies to the curry. Chopped red peppers, courgette (zucchini), and baby corn would all work well.
• I sometimes add leftover roasted sweet potato cubes too, which adds a lovely sweetness to the curry.

🥡 STORAGE

The curry can be stored in the fridge for up to 3 days. I often reheat leftovers for lunch the next day. You can either reheat a portion in the microwave or spoon as much as you require into a pan and gently reheat it on the hob.

🧊 SUITABLE FOR FREEZING?

The curry can be frozen for up to 3 months. Once completely cooled, place into a freezer-safe container with a plastic lid. Defrost in the fridge for 24 hours prior to reheating.