Hello lovelies, on hectic days the same dish rescues me almost every time: this quick chickpea curry with coconut milk and spinach. It's on the table in about 25 minutes, creamy, fragrant and wonderfully filling – and my kids love mopping up the sauce with warm naan. The best part: I almost always have everything for it in the pantry.
The flavour comes from the spices I toast briefly in the oil: cumin, coriander, garam masala and turmeric. As soon as they smell fragrant, in go the drained chickpeas, chopped tomatoes and a splash of coconut milk. A small spoon of sugar rounds off the acidity of the tomatoes beautifully.
After about 10 minutes of simmering, the sauce is lovely and creamy. Then I stir in a big handful of fresh spinach, which wilts in seconds, and season with salt, pepper and a squeeze of lime. The lime makes all the difference – it brings freshness to the warm, fragrant curry.
If you like it creamier, add a little more coconut milk; if you like it spicier, a pinch of chilli. I love serving the curry with basmati rice and fresh coriander – an easy weeknight dinner that still tastes like more.
If you love curries and quick pan dishes, do try my sweet potato curry with chili naan, the warming pumpkin curry with chickpeas and mie noodles and my homemade vegan naan bread for mopping up the sauce.
