- Lightly spray a saucepan with oil and set over a low to medium heat. Cook the onion, garlic and ginger, stirring occasionally, for 6–8 minutes until soft. Stir in the curry powder and cook for 1 minute, it’s time to get those aromas flowing!
- Add the tomatoes and cook gently for 5 minutes, then stir in the chickpeas and spinach. Cook for 4–5 minutes until heated through and the spinach wilts. Season to taste with a crack of salt and pepper.
- Divide the curry between 2 bowls and serve with a spoonful of yoghurt, some chopped coriander and sliced tomato. Not only does this recipe taste delicious, it looks fab too!
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