Chickpea, tomato and spinach curry

VEGAN! SERVES 1

1tbsp coconut oil

onion, finely chopped Salt and pepper 2tsp garlic–ginger paste

ground turmeric 1tsp garam masala

1/ 2 1/2tsp

1. Melt the coconut oil in a saucepan over a low heat. Chuck in the onion, along with a pinch of salt. Cook for 6 mins until soft. 2. Stir in the garlic–ginger paste, turmeric and garam masala. Cook for 1 minute, stirring until it smells fragrant. 3. Turn up the heat, chuck in the tomatoes and the tin of chickpeas with all of their water. 2 tomatoes, roughly chopped 1 x 400g tin of chickpeas 2 handfuls of spinach leaves Squeeze of lemon juice Handful of coriander leaves Coconut yoghurt, optional

paprika

ground cinnamon

cayenne pepper 400g can chopped tomatoes 2 x 400g cans black beans Guacamole, vegan sour cream, sliced spring onions and corn chips, to serve