ou guys know how much I love a good old curry and this one is an absolute winner. Making your own curry paste although it might be a bit time consuming is seriously game changing. The curry overall turned out to be so much more flavoursome and fragrant. For this recipe I have used Califia Unsweetened Almond drink to add a delicious creaminess and nutty flavour to the dish which works so well with the warmth of the spices. I love make a big batch of this curry on a Sunday so I have plenty of leftovers for the week ahead. It’s also perfect for freezing so great for meal prepping too! 

Serves 4 people 

Ingredients:

For the curry paste:

1 onion- finely chopped 

4 garlic cloves – chopped 

1 red chilli – chopped 

A thumb size piece of ginger – peeled

1 tbsp of ground coriander 

1 tbsp of ground cumin 

1 tbsp of garam masala 

1/2 tbsp of mild curry powder

2 tbsp of coconut oil 

2 tbsp of tomato puree 

A pinch of salt

For the curry:

2 cans of drained and rinsed chickpeas 

1 can of chopped tomatoes 

100ml of Califia unsweetened almond drink 

1 bag of baby spinach – about 150gr 

A bunch of fresh coriander – roughly chopped 

Serve it with:

Basmati rice 

Naan bread 

Optional: I also like to add a handful of chopped roasted peanuts to add a crunchy texture 

To make the paste, heat the 2 tbsp of coconut oil in a pan, add in the chopped onion and chilli. Cook for 5-8 minutes until the onion is translucent.

In a food processor add the garlic cloves, the piece of peeled ginger, ground coriander, ground cumin, garam masala, curry powder, tomato purée, salt and the fried onion and chilli. Blend to a smooth paste – add a dash of water or more oil, if needed.

Add the curry paste back to the pan for 2 mins over a medium-high heat, stirring from time to time so it doesn’t burn.

Add in the drained chickpeas and the chopped tomatoes, and simmer for 5 minutes.

Add the Califia unsweetened almond drink, put the lid on and cook for 20-25 minutes until the sauce has slightly reduced down. Finally add in the chopped coriander and spinach, and cook until wilted. 

Serve with rice and naan bread and a sprinkle of chopped roasted peanuts if using.