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Spinach and Chickpea Curry with Tomatoes

Spinach and Chickpea Curry with Tomatoes

This is a weeknight curry built from things that keep well: a can or two of chickpeas, a can of tomatoes, an onion and a bag of spinach. The spices bloom in oil first, which gives the sauce depth without needing a long simmer.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil or neutral oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 green chili optional, sliced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 2 cans (15 oz / 425 g each) organic chickpeas drained and rinsed, or 3 cups cooked
  • 1/2 cup water or vegetable broth
  • 5 oz (140 g) baby spinach
  • 1 tsp fine sea salt or to taste
  • 1/2 lemon juiced

Method
 

  1. Warm the oil in a wide pan over medium heat. Add the onion with a pinch of salt and cook, stirring now and then, for 7–8 minutes until soft and lightly golden.
  2. Stir in the garlic, ginger and chili and cook for 1 minute, until fragrant.
  3. Add the cumin, coriander, turmeric and garam masala and stir for 30 seconds so the spices toast in the oil. Lower the heat if they start to stick.
  4. Pour in the tomatoes, chickpeas, water and salt. Bring to a simmer and cook for 12–15 minutes, stirring occasionally, until the sauce thickens. Lightly crush a few chickpeas against the pan to make it creamier.
  5. Add the spinach a handful at a time, stirring until each batch wilts. Finish with lemon juice, taste, and adjust the salt.

Notes

  • Toasting the ground spices in oil for a short time is what gives the sauce its rounded flavor; don't skip it, but don't let them burn either.
  • For a richer sauce, stir in 1/2 cup of coconut milk with the spinach.