Anne Neary’s Chickpea Tomato and Spinach Curry

CHICKPEA TOMATO AND SPINACH CURRY

From time to time I am asked to give superhealthy dish for vegetarians and vegans. Brilliant for a fast and easy supper, enjoy!

Ingredients

• 1 onion chopped
• 2 garlic cloves chopped
• 3cm/1 ¼ inch piece ginger
• 1 tin chopped tomatoes and juice
• ½ tbsp olive oil
• 1 tsp ground cumin
• 1 tsp turmeric
• 2 tsp coriander
• 2 tsp curry powder
• 1 chilli deseeded and chopped
• 1 vegetable stock cube
• 6 tbsp coconut cream/milk
• 1 head cauliflower broken into small florets
• 400g /12oz can chickpeas drained
• 100g/4oz baby spinach washed and drained
• 1 lemon halved
• 2 tbsp toasted sesame seed
• 2 tbsp mango chutney
• 1 tbsp fresh coriander

Method

Put the onion, garlic,chilli and ginger in a food  processor and whiz to a puree

Heat the oil in a pan and cook the onion mix and cook for a few minutes

Add the spices and bubble together for 2 mins then add the coconut cream / milk along with the stock cube and  tin of tomatoes

Add the cauliflower and cook for a further 5 mins

Stir in the chickpeas and spinach and cook for about 5 mins more .

Finally add the chutney and squeeze over the lemon juice and sprinkle over the coriander and sesame seed

Serve with some boiled rice /naan bread