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Spinach Chickpea Curry

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Simple and tasty. Adapted from the BBC.


Ingredients

1 onion, chopped
2 garlic cloves
1 ½“-piece of ginger, grated
1 tin tomatoes
1 tbsp oil
1 Tblsp ground cumin
1 Tblsp ground coriander
1 tsp turmeric
pinch chilli flakes (to taste)
1 tsp yeast extract
1/2 tin coconut milk (or more if you like)
400g can chickpeas, drained
500g spinach leaves
1 lemon, halved
A handful each of toasted sesame seed & cashews

Procedure

Whizz onion, garlic, ginger and tomatoes into a puree.
Heat oil in a large pan. Add spices, fry for a few secs, then add purée and yeast extract. Bubble for 2 mins, then add coconut milk, chickpeas and spinach. Cook approx. 10 minutes to thicken. Season to taste. Squeeze over lemon and sprinkle on sesame seeds and cashews. Serve with rice.


 

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