Chickpea coconut curry

Ingredients

• For the base:
• 2 tbsp neutral oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp chilli flakes, or to taste
• 2 tbsp curry paste (red or yellow)
• For the curry:
• 400 g tin chopped tomatoes
• 400 ml tin coconut milk
• 2 x 400 g tins chickpeas, drained and rinsed
• 1 tsp salt, or to taste
• 1 tsp sugar
• To finish:
• A large handful of spinach or chopped coriander
• Steamed rice or warm flatbread, to serve
• Lime wedges, to serve

Steps

1. Heat the oil in a large, heavy-based pot over medium heat. Add the onion and cook for 6-7 minutes, stirring occasionally, until soft and starting to turn golden.
2. Add the garlic and ginger and cook for 1 minute more, until fragrant.
3. Stir in the curry powder, cumin, coriander, turmeric and chilli flakes and cook for 30 seconds, just long enough to toast the spices without burning them.
4. Add the curry paste and cook for another minute, stirring it into the onions.
5. Pour in the chopped tomatoes and simmer for 5 minutes, scraping up anything stuck to the bottom of the pot.
6. Add the coconut milk, chickpeas, salt and sugar. Stir well and bring to a gentle simmer.
7. Cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened and coats the chickpeas.
8. Taste and adjust the salt, sugar or chilli. The sauce should be rounded, not sharp from the tomatoes.
9. Stir in the spinach or coriander in the last minute, just to wilt it through.
10. Serve hot over rice or with flatbread, with lime wedges on the side.