US
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
1 brown onion, finely sliced
3 carrots, diced
2 garlic cloves, finely diced or minced
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground or fresh ginger
1 x 400g tin plum/chopped tomatoes
1 x 400ml tin coconut milk
2 x 400g tin chickpeas, rinsed and drained
200ml vegetable stock
1 tsp garam masala
250g spinach
1 handful fresh coriander, roughly chopped
4 tbsp plain natural or Greek yoghurt, or dairy-free alternative (optional
Method
Heat the oil in a large pan, over medium heat. Fry the onion and carrots for 10mins, or until softened.
Add the garlic, turmeric, ground coriander, and ginger, and stir to combine. Cook for 1-2mins, then pour in the tin of tomatoes, coconut milk, chickpeas, vegetable stock, and season with salt and pepper.
Bring to a boil and simmer for about 25mins, or until the sauce has thickened.
Add the garam masala, followed by the spinach, and cook for a further 5mins.
Serve topped with coriander and yoghurt (if using).