Sort ingredients
ccvv
QR Code
Listen
Pdf
Add all the spinach into a bowl and microwave for 4-8 mins until defrosted. Squeeze the water out into a separate bowl and set aside. Add half of the spinach to a blender with half of the coconut milk, then blitz until smooth. Set aside.
Thinly slice the chillies, then grate the garlic and ginger.
Pour half of the remaining coconut milk into a saucepan and place onto medium heat. Cook, stirring occasionally, until the coconut milk splits. You'll know it's split when it starts to resemble coconut oil with little bits of toasted grain in it. Add the cumin seeds and cook until they start to shimmer. Stir the chilli, garlic, ginger and garam masala through, then add the tomato purée and cook for 3-4 mins until darkened.
Stir the chickpeas and blended coconutty spinach mixture through. Add the remaining spinach and coconut milk, stir and bring to the boil. Season with salt and pepper, then reduce the heat and simmer for 10-15 mins until creamy. Add a splash of the spinach water to loosen, if needed. Taste and season with salt and pepper.
Divide the mixture between three containers. Refrigerate or freeze until needed.