Chickpea and Spinach Curry

Steps

1. Heat the oil and cook the onion 5 minutes.
2. Add the garlic, ginger and curry powder and stir 1 minute.
3. Pour in the tomatoes and coconut milk, then add the chickpeas and salt.
4. Simmer 12 minutes, stirring now and then.
5. Stir in the spinach until wilted and serve over rice.

Keeping and reheating

Refrigerate in a covered container for up to 3 days. Reheat in a skillet to keep vegetables from going soft.