Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Base
- 2 tbsp coconut oil
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red capsicum, diced
Spices
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- ½ tsp chilli powder
- ¼ tsp black pepper
Main
- 2 × 400g tins chickpeas, drained and rinsed
- 400 ml coconut milk (full-fat)
- 250 ml vegetable stock
- 16 g tomato paste
- 200 g fresh spinach, roughly chopped
- 1 lime, juice only
- 1 tsp sea salt
Method
Toast spices and build base
Heat a large heavy-based saucepan over medium-high heat. Add cumin and coriander seeds and toast for 1–2 minutes, stirring often, until fragrant and lightly golden. Tip onto a plate.
Add coconut oil to the same pan. Add onion and capsicum; cook for 5 minutes, stirring occasionally, until softened.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add turmeric, garam masala, chilli powder, and black pepper; stir constantly for 30 seconds to bloom the spices.
Stir in tomato paste and cook for 1 minute.
Simmer the curry
Add drained chickpeas, coconut milk, vegetable stock, and the toasted cumin and coriander seeds. Stir well.
Bring to a gentle simmer over medium heat, then reduce to low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce has thickened slightly and flavours have melded.
Taste and season with sea salt and lime juice. Adjust chilli or salt to your preference.
Finish
Add spinach in batches, stirring gently until wilted, about 2 minutes total.
Remove from heat. Divide among serving bowls and serve hot with steamed rice, roti, or naan.
