Comforting, chickpea curry. Quick, easy, versatile. Freezes very well even though it takes a few minutes to throw this curry together. I’ve served it here with some basmati rice and mashed swede.

2 Red onions diced

3 Cloves garlic crushed

2 Tablespoons Garam Masala

2 Teaspoons Mild curry powder

2 teaspoons turmeric

1 Tin Biona Organic coconut milk

3 Jars Biona Organic Chickpeas

2 Tins Chopped tomatoes

2 Tablespoons peanut butter

Pinch of salt

1 Tablespoon stock powder

Frozen or fresh spinach

Saute the onion in a little extra virgin olive oil. Add the spices and the garlic with a couple of tablespoons water. Allow the spices to bloom for a few minutes, stirring. Add the tinned tomatoes, coconut milk, stock powder and peanut butter. Stir and bring to the boil. Add the chickpeas and simmer for a few minutes. Add the spinach and bring all to a gentle boil. If you want a thicker sauce, add some corn starch to some of the sauce in a mug, stir until it’s lump free, then add a bit more of the sauce until all the corn starch is mixed in. Add to your curry, stirring until the sauce thickens.