This is a super cheap plant based curry that is big on flavour and big on nutrients too. Rich in B vitamins and plant protein, its a sure fire winner! Amounts can be multiplied for batch cooking. 

Serves 4

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (400g) chopped tomatoes
• 2 cans (400g each) chickpeas, drained and rinsed
• 150g baby spinach
• Salt and pepper, to taste
• 2 tablespoons fresh coriander, chopped
• Cooked brown rice, to serve

Instructions:

1. In a large pan, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for another 2-3 minutes until fragrant.
3. Add the chopped tomatoes and bring to a simmer. Cook for about 5 minutes until the sauce has thickened.
4. Add the chickpeas and stir to coat them in the sauce. Simmer for another 5-10 minutes until the chickpeas are heated through.
5. Add the baby spinach and stir until wilted. Season with salt and pepper to taste.
6. Serve the curry with brown rice and sprinkle with fresh coriander.