This chickpea spinach curry is incredibly tasty, dairy, egg and meat-free, healthy, filling and cheap to make.
Part 1 Add chopped raw onion to a pan and fry with a flavorless oil like sunflower oil until golden.
Part 2 Add grated ginger and crushed garlic and fry 1-2 minutes.
Part 3 Add ground cilantro, cumin, turmeric and cayenne pepper.
Part 4 Stir well and toast the spices for two minutes.
Part 5 Add canned crushed tomatoes, chickpeas and vegetable stock. Simmer 10 minutes
Part 6 Add frozen or fresh spinach, a little sugar and salt .
Part 7 Simmer five minutes. If your spinach was frozen you may need extra time.
Part 8 Mix in lemon juice, garam masala, chopped cilantro leaves, coconut milk (optional).