Creamy Tomato Chickpea Curry
25 min4 servings
A creamy, spiced chickpea and tomato curry with coconut milk, finished with wilted spinach and tahini.
| prepPreheat a large pot over medium heat | ||||||
| 1 Tbsp vegetable oil | Toast coriander & mustard seeds, 1 min | Add onion, cook medium-high 3 min | Add garlic, cook 3 min until golden | Stir in spices, toast 30 sec until fragrant | Add coconut milk, tomatoes & chickpeas, simmer 5 min | Stir in spinach & tahini, cook 2 min |
| 2 tsp coriander seeds | ||||||
| 2 tsp brown mustard seeds | ||||||
| 1 large onion | ||||||
| 6 garlic cloves, minced | ||||||
| 2 Tbsp tomato paste | ||||||
| 2 tsp grated fresh ginger | ||||||
| ½ Tbsp curry powder | ||||||
| ½ Tbsp salt | ||||||
| 1 tsp ground cumin | ||||||
| ½ tsp chili flakes | ||||||
| 400 ml canned full-fat coconut milk | ||||||
| 400 g canned diced tomatoes | ||||||
| 270 g cooked chickpeas | ||||||
| 60 g spinach | ||||||
| 2 Tbsp tahini | ||||||
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