Ingredients

Serves 1

• 20g curry paste
• 1 small red onion, peeled and chopped
• 8 curry leaves
• 100g tomatoes, chopped
• 260g tinned chickpeas, drained
• 120ml water
• 75g spinach
• Salt and pepper
• 2-3 popadoms

Method

Heat the curry paste in a saucepan, add the onion and curry leaves and fry for 2-3 minutes over a high heat. Add the tomatoes, fry for a minute then pour in the chickpeas and water. Bring to a simmer then cook for 5 minutes. Stir in the spinach then remove from the heat and season to taste. Serve the curry with the poppadoms.

A banging recipe from The Body Coach app!