For the paste
1 tbsp avo oil
½ onion, diced
1 tsp fresh or dried chilli, to taste
4 garlic cloves (approx 1 small bulb of garlic)
½ thumb-sized piece ginger, peeled
1 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
For the curry
1 x 400g cans chickpeas, drained
200g chopped tomatoes
¼ small pack coriander, chopped, plus extra to garnish
2 handful spinach
To make the paste, heat a little of the oil in a frying pan, add diced onion and fresh or dried chilli, and cook until softened, about 8 mins.
In a food processor, combine garlic cloves, peeled ginger and the remaining oil, then add ground coriander, ground cumin, garam masala, salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.
Cook the paste in a medium saucepan for 2 mins over medium-high heat, stirring occasionally so it doesn’t stick.
Tip in drained chickpeas and chopped tomatoes, and simmer for 5 mins until reduced.
Add chopped coriander and spinach and cook until wilted.
Garnish with extra coriander and serve with Cauliflower.
4 Lunch Servings