Coconut Chickpea and Spinach Curry

Method

1. 1

   Soften the onion

   Heat the oil in a large saucepan over medium heat for 1 minute, until shimmering. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent.

2. 2

   Cook the aromatics

   Add the garlic, ginger and optional Scotch bonnet and cook over medium heat for 1 minute, stirring, until fragrant but not browned.

3. 3

   Toast the spices

   Stir in the curry powder and thyme and cook over medium heat for 30 seconds, until fragrant.

4. 4

   Start the curry

   Add the coconut milk, tomatoes, chickpeas and ½ teaspoon salt. Bring to a gentle simmer over medium-high heat, stirring, until small bubbles appear.

5. 5

   Reduce the sauce

   Reduce the heat to medium-low and simmer uncovered for 18 to 22 minutes, stirring occasionally, until the sauce is creamy and thick enough to coat the chickpeas.

6. 6

   Wilt the spinach

   Stir in the spinach in batches over low heat for 2 to 3 minutes, until completely wilted and hot.

7. 7

   Season and serve

   Stir in the lime juice, taste, and add salt in ¼ teaspoon increments if needed; serve hot when evenly seasoned.

Tips

• Allow about 35 to 40 minutes from start to serving, including preparation and bringing the sauce to a simmer.
• The listed ½ teaspoon salt is the starting amount; canned chickpeas and curry powders vary in salt, so taste before adding more.
• For a milder curry, omit the Scotch bonnet. Avoid touching your eyes after handling chilli and wash your hands and knife well.

Swaps

• Use chopped kale instead of spinach and simmer it in the sauce for 5 to 8 minutes, until tender.
• Use 1 teaspoon ground coriander instead of dried thyme for a different herbal note.

Storing

Cool leftovers promptly, refrigerate in a covered container for up to 3 days, and reheat in a saucepan over medium-low heat, stirring until steaming hot throughout.