Quick Vegan Chickpea Curry with Coconut Milk and Spinach

For the curry

• 2 Tbsp oil (e.g. coconut oil)
• 1 onion
• 2 garlic cloves
• 1 tsp fresh ginger (grated)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 240 gr (8.5 oz.) chickpeas (canned, drained)
• 400 gr (14 oz.) chopped tomatoes (canned)
• 100 ml (3.4 fl oz.) coconut milk
• 1 tsp sugar
• 1 squeeze lime juice
• 100 gr (3.5 oz.) fresh spinach
• salt and pepper
• fresh coriander (to garnish)

Instructions

1. Chop the onion, peel the garlic and ginger and finely chop or grate them.
2. Heat the oil in a large pan and fry the chopped onion until golden brown.
3. Add the cumin, coriander, garam masala and turmeric and toast briefly until the spices are fragrant.
4. Add the drained chickpeas, chopped tomatoes and coconut milk and stir in the sugar.
5. Simmer over medium heat for about 10 minutes, until the sauce has thickened.
6. Add the fresh spinach and stir until it wilts.
7. Season with salt, pepper and a squeeze of lime juice.
8. Garnish the curry with fresh coriander and serve with basmati rice and/or naan.