We can’t get enough of this spinach and chickpea curry!
It took us a while to decide on the best method. At first we were unsure about creating a paste because usually we love caramelising the onion first, then adding the tomatoes and spices. But this method totally works!
You need to simmer the paste with the spices for at least 20 minutes to remove any bitterness, then you’re left with a really fragrant and fresh base to add the chickpeas and spinach.
It’s nutritious, simple and bursting with flavour. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild.