Chickpea & Spinach Coconut Curry
I like to serve this with my Relaxed Raita and a basket of warmed chapatis, all the better to scoop up the curry and transfer it, slurpily, to waiting mouths...
250g slow-cooked onions or 1 can EAZY fried onions
150g curry paste (and see above)
2 x 420g can chickpeas, drained and rinsed
1 400ml can coconut milk (use 'light' if you prefer)
1 160g bag baby spinach leaves, washed
Now, this really is the easy bit. Put the onions in the slow-cooker pot and mix with the curry paste. Add the chickpeas, stirring well to coat them in the oniony, spicy, oily juices. Tip in the coconut milk and mix well. Refrigerate overnight at this point, if you like. Cook on LOW all day. Ten minutes or so before you want to eat, fold the spinach leaves through the curry in the pot, then replace the lid until time to serve.