1large onion or 2 regular (optional for a thicker sauce)finely diced
3garlic cloves, minced
400gramscherry tomatoes, halvedapprox 2 punnets
1teaspoongaram masala
1-1½teaspooncurry powderadd more for more heat
½teaspoonturmeric
½teaspoonground cinnamon
¼teaspoonground cardamom
½teaspoonground cumin
½teaspoonsea salt plus more to taste
½teaspoongrated ginger
1tablespoontomato paste
480gramscooked chickpeascooked or 2 cans (drained)
200ml coconut milkhalf a 400ml (14 oz) can
¾cupvegetable stockor water
3cupsbaby spinach
1teaspoonchilli flakes or diced green chillies to serve(optional)
Instructions
Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 3-5 minutes or until soft.
Add the garlic and tomatoes.
Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2 minutes.
Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil.
Reduce the heat to low and cook with the pot lid off for approximately 25-30 minutes or until the sauce is thick and creamy. Stir in the baby spinach and allow it to wilt gently.
Remove the curry from the heat and serve with a smattering of chilli flakes or chillies and cooked rice or quinoa.
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Notes
Can I use canned tomatoes instead of fresh?Totally. I've used a 400 gram (14 oz) tin of chopped tomatoes in this recipe and it turned out great. The flavour is slightly more acidic but it's hardly noticeable. Does this curry freeze well?Yes. After cooking the curry allow it to cool completely before transferring it to a freezer-proof container. Label the container with the name of the curry and the date you made it and store in the freezer safely for up to 3 months.How many will this serve?On its own, you'll get 4 good bowls but it will easily stretch to 6 serves with rice or quinoa.Recipe Shortcuts
Use canned chickpeas to reduce the cooktime
Using a good quality brand of canned tomatoes will reduce your prep and cooking time.
Or you can skip chopped tomatoes and use a tomato passata instead - this will help to thicken your curry quickly without forfeiting flavour.
To thicken your curry sauce more quickly, cook it for 15-minutes. Around this time mix 2 tablespoons of water with 1 tablespoon of cornstarch. Add the "slurry" to the curry and mix it in really well. Your sauce should thicken up in no time.
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.