Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.
1 medium onion, 2 garlic cloves
Add the spices and stir well.
0.5 teaspoon ground coriander, 0.5 teaspoon paprika, 0.5 teaspoon cumin, 0.5 teaspoon turmeric, 0.5 teaspoon cayenne pepper, 1 pinch Sea salt and black pepper
Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes.
400 g chopped tomatoes, 400 g canned chickpeas
2 minutes before it has finished cooking, add the spinach and coriander and stir well.
100 g spinach
Cook for 2 minutes or until the spinach has wilted. Serve with chopped coriander (cilantro).
10 g fresh coriander (cilantro)
If you don't have a can of chickpeas, then any other can of plain beans will work. We like chickpeas because they are really creamy, but others work too.
Don't have any spinach? You can use another leafy green instead. Kale, Cabbage and Swiss chard will all work, but they will take a little bit longer to cook, so put them in the pan earlier.
Creamy curries are super comforting, so why not add a spoonful of cream, coconut milk or creme fraiche to the pan just before serving.
Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving.
A little tip about tinned tomatoes - we always use whole tomatoes and chop them up in the pan with a wooden pan as they are less processed. Chopped tomatoes tend to be really watery too. Try to buy the best quality too, as you can really taste the difference.