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Yield
4 portions
Type
Vegan
Time
30 minutes
Level
Beginner
Heat up a couple of tablespoons of oil over a medium heat. Fry the onion for 5 minutes until they start to brown. Add garlic and ginger.
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Sprinkle over the spices and fry for another two more minutes until fragrant.
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Pour in the passata and coconut milk. Bring up to the boil.
Add in the chickpeas, then reduce to a simmer. Keep it gently bubbling for 20 minutes.
Finally add the spinach and gradually fold and stir into the curry. Season with salt and serve with rice and roti.