In a large pan, fry the onion in the oil over a gently heat until translucent - about three minutes.
2 tbsp sunflower oil, 1 large onion
Turn the heat up a little and add the cumin seeds, garlic, ginger and chilli. Stir and fry for a couple of minutes or so.
2 cloves garlic, 1 tsp cumin seeds, 1 red chilli, 2 cm knob root ginger
Add the curry powder, turmeric, coconut milk and salt. Give a good stir and bring to a gentle simmer. Add the chickpeas, cover the pan and simmer for four minutes.
1 tsp favourite curry powder, 1 tsp turmeric, 400 g tinned coconut milk, 500 g cooked chickpeas, ¾ tsp sea salt
Chop the spinach stems into 2-3 cm lengths and add to the pot. Place the lid over the top and simmer for three minutes. Roughly chop the spinach leaves and throw in. Cover and simmer for a further three minutes.
250 g mature spinach
Turn off the heat. Leave covered for a further two minutes. Squeeze in the lime juice, stir and serve with rice or flat breads.
1 lime
Notes
If you're using baby spinach, just add the whole lot at the spinach leaf stage and omit the chopping up the stems bit.Red or orange peppers make a nice addition. Just chop them into smallish chunks and add at the same time as the cumin seeds.A couple of small sweet potatoes or one large one make an excellent addition. Cut into small cubes. Add as soon as the onions go translucent and fry for a few minutes before continuing the recipe.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.