Directions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic and a large pinch of salt, and cook for 5-10 minutes until soft.

2. Now add the curry powder, chili powder and cumin, then cook for a further 2 minutes. Next add the chopped tomatoes, chickpeas and coconut sugar and cook for 15 minutes until the sauce has thickened and the flavours have had time to infuse.

3. Once ready to serve, stir through the lime juice and spinach, allowing the spinach to wilt before serving.

4. Serve with green peas and a side of Roasted Turmeric Potatoes and Cauliflower.