- 400g cooked and rinsed Chickpeas (soak 200g chickpeas overnight, rinse, cook, rinse) For speed use 2 tins of cooked chickpeas
- Tinned tomatoes
- Tomato puree
- 1 teaspoon Turmeric powder
- 1 tablespoon Curry powder
- Bag of fresh spinach
- 1 sachet 100% pure creamed coconut
- 2 Garlic cloves crushed
- 1 teaspoon Ginger powder
- 2 tablespoons Mango Chutney
- Add 1 tablespoon of oil to a pan
- Add spices – stir
- Add 100ml water
- Add tomatoes
- Add tomato puree
- Add chickpeas
- Add spinach when tomatoes are soft/cooked
- Remove from the heat
- Add coconut and mango chutney
Adjust all quantities to suit your own personal taste