This curry is a one pot bowl full of spices and flavour and winter warming. If you are looking for a nourishing curry then this is one to try-full of protein, iron and fibre and vegan friendly too

I love using organic products and for this recipe I have used Mr Organic’s chickpeas and tinned tomatoes

• 1 tin of chickpeas
• 1/2 tin of of chopped tomatoes
• 1 white onion chopped
• 2 cloves of garlic chopped
• 1/4 piece of grated ginger
• 1/2 tsp tumeric
• 1 tsp garam masala
• 1 tsp madras curry powder
• 1 tsp chana masala-optional
• 1 tsp cumin powder
• Handful of fresh coriander
• 2-3 handfuls of fresh or frozen spinach

1 In a large pan, drizzle some olive oil and add your garlic, ginger and onions and saute till golden.
2 Add the tumeric, curry powder, cumin, chana masala and mix well.
3 Next add the chopped tomatoes, stir and simmer until thickened.
4 Now add the chickpeas, garam masala, season with salt and pepper and add a splash of water.
5 Mix the curry and simmer for about 10 minutes.
6 Add the spinach, stir and allow the chickpea curry to simmer for another 5-10 minutes.
7 If the curry is too thick add a splash of water and add extra seasoning if you want it more spicy.
8 Garnish curry with chopped coriander and serve with rice or naan.

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