Easy Vegetarian Chickpea Curry Recipe – EatWell Magazine

Ingredients

• 6 tbsp ghee or butter
• 1 tsp mustard seeds
• 2 tsp cumin seeds
• 4 onions, peeled & diced
• 8 cloves garlic, minced
• 6cm ginger root, finely grated
• 2 x 400g tin diced tinned tomatoes
• 1 tsp ground turmeric
• 4 tsp ground coriander
• 3 tsp sea salt
• Ground black pepper, to taste
• 400g tin chickpeas, drained & rinsed
• 560g baby spinach
• <b>To serve<b>
• Rice, quinoa or cauliflower rice
• Dollop natural yoghurt
• Fresh or dried chilli