Chickpea and Carrot Curry | Foodtalk

Ingredients

• 1 TBSP Oil
• 3 x 15oz tins of Chickpeas
• 2 carrots, diced
• 1 onion, finely sliced
• 5 garlic cloves, finely diced
• 1 x 15oz tin of tomato passata
• 3 TBSP creamed coconut
• 2 Handfuls of Spinach
• Rice or nann breads, to serve
• 2 TSP Ground Cumin
• 1 TSP Ground Tumeric
• 1 TSP Ground Corriander
• 1TSP Cumin Seeds
• 1 TSP Chilli Powder
• 1 TSP Salt
• 1 TSP Mustard Seeds