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Chickpea curry

Fruit and vegetables

2 onions, sliced
3 dried red chillies, roughly chopped
15g/½oz fresh root ginger, peeled and grated
3 garlic cloves, finely chopped
½ tsp ground fenugreek
200g spinach (or 100g spinach and 100g fresh methi), roughly chopped, wilted down in a separate pan and drained
fresh coriander leaves
green chillies, sliced

Tins, packets and jars

1 tbsp tamarind paste
400ml tin coconut milk
2 x 400g tins chickpeas, drained and rinsed

Cooking ingredients

2 tbsp coconut oil
4 black cardamom pods
6 cloves
3cm/1¼in piece cinnamon stick
¼ tsp asafoetida
½ tsp turmeric
salt and freshly ground black pepper

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