Gluten free and vegan chickpea curry

Step 1

Add the oil to a large pan and heat on a low heat until melted. Add the onions and fry on a low heat for around 5 minutes until they have begun to soften and go translucent.

Step 2

Next add the garlic, ginger and spices. Stir and fry for another 1-2 minutes.

Step 3

Add the chickpeas AND water in the tin, tinned tomatoes, coconut milk, mango chutney and tomato puree to the pan, stir well until fully combined. Bring to the boil then turn down to a low heat so it is simmering. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.

Step 4

After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted. Serve hot with rice and poppadoms.