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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and cook until softened.
Add tomato puree, harissa, curry powder, turmeric, and curry leaves and fry for a few minutes, stirring regularly.
Stir in chickpeas, chopped tomatoes, and coconut cream.
Bring to the boil, reduce heat and simmer gently for 15 minutes.
Add the spinach, cover and cook for 5 minutes until the spinach has wilted.
Sprinkle with coriander.
Serve and enjoy.
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For a spicier curry, add more harissa or a pinch of chili powder.
Use fresh tomatoes instead of canned for a fresher taste.
Can I use a different type of oil?
Yes, you can use any neutral oil like vegetable or sunflower oil.
Is there a substitute for coconut cream?
You can use heavy cream or a plant-based cream alternative.
Can I make this curry ahead of time?
Yes, it can be made ahead and stored in the fridge for up to 3 days.
What can I serve with this curry?
Serve it with rice or naan bread.
Can I freeze the leftovers?
Yes, this curry freezes well for up to 2 months.
