Chickpea and Spinach Curry (Chana Saag)

Ingredients

• 2 cans Chickpeas (canned)
• about 285 g Spinach (fresh)
• 1 medium Onion (yellow)
• about 410 g Diced Tomatoes (canned)
• 4 cloves Garlic
• 1 tbsp Ginger (fresh)
• 1 can Coconut Milk (full-fat)
• 2 tsp Curry Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Salt
• 2 tbsp Oil (vegetable)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat, which is 175°C.
2. 2Add the 1 medium yellow onion, cut into 1.27 cm pieces, and cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of fresh ginger, grated. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Stir in the 2 teaspoons of curry powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
5. 5Pour in the about 410 g can of diced tomatoes and the 1 can of full-fat coconut milk. Stir everything together and bring the mixture to a gentle simmer, where small bubbles appear around the edges.
6. 6Add the 2 cans of chickpeas, drained and rinsed, and the about 285 g of fresh spinach. Stir gently until the spinach has wilted down into the sauce, which should take about 5 minutes.
7. 7Stir in the 1 teaspoon of salt. Taste the curry and add more salt if you think it needs it.
8. 8Serve the chickpea and spinach curry hot with rice or naan.

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