Coconut and Spinach Kadala Curry

To make the Curry Paste: Dice the Onion and fry it off with the chilli with a little of the oil. Peel all the cloves of garlic and the ginger, then add to a food processor and blend with the remaining oil. Once roughly blended together, add all the spices, tomato puree, salt and the fried onion and blend to a smooth paste. Add a drop of water or more oil if needed to help the paste blended easier in the processor.

To make the Curry: Add the paste to a medium sauce pan and cook off for 2 minutes, stirring occasionally so that it doesn’t stick. Add the Chickpeas and chopped tomatoes to the paste and simmer for 10 minutes until reduced down. Add the coconut with a little water to the curry and cook through for 5 minutes. Add the Spinach and half the chopped coriander and cook till it has wilted down.

Serve with rice and/or dahl and garnish with coriander to taste.