Chickpea & Spinach Curry

1. Fry the onion until golden brown.
2. Add Shemin’s Curry Paste with a splash of water and then add in the tomatoes.
3. Simmer for 7-8 minutes, adding water if the sauce gets too dry.
4. Drain and stir in the chickpeas, then add in the coconut milk and stock.
5. Cook with the lid off for 10 minutes or until the sauce has thickened up.
6. Stir in the spinach.
7. Season to taste and add lemon juice.
8. Serve with rice and / or Shemin’s Indian Breads.

Tips

1. Instead of cherry tomatoes, you can use a can of chopped tomatoes.
2. Or you can skip chopped tomatoes and use a tomato passata instead which will help to thicken your curry quickly without forfeiting flavour.
3. You can also use any lentils in this curry or a mixture of different ones.