INGREDIENTS
1
onion (chopped)
2 cloves
garlic
thumb ginger (roughly chopped)
4
large tomatoes (quartered)
1 tsp
cumin
2 tsp
coriander seeds
1 tsp
turmeric
1 tsp
garam masala
1 tsp
mustard seeds
1 tsp
hot chilli powder
400 g
tinned chickpeas (drained and rinsed)
1/4 cup
coconut cream
100 g
spinach
fresh coriander leaves
salt
large slice of lemon
coconut oil (for frying)
cucumber (for garnish)