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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 purée, harissa, garam masala, 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, cover, and simmer 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 fresh spinach?
Yes, fresh spinach works well and wilts quickly in the curry.
Is there a substitute for coconut cream?
You can use coconut milk for a lighter version.
Can I make this curry ahead of time?
Yes, it can be made ahead and reheated. The flavors develop even more over time.
What can I serve with this curry?
Serve it with rice or naan bread for a complete meal.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
