Chickpea & Almond Curry

Put the coconut oil into a large pan on a medium heat. When it’s hot, add the chopped onion and sauté for 5-8 minutes, until it starts to caramelise.

Add the garlic and ginger and cook for another couple of minutes, then add the ground cumin, ground coriander and turmeric.

Stir everything together and add the tomato purée. Cook for 1 more minute.

Using a hand blender or a small food processor, blitz everything until you have a fairly smooth paste.

Add the coconut milk, ground almonds and almond butter, stir everything together and cook on a low simmer for 10 minutes. Add the drained chickpeas and cook for another 10 minutes.

Mix in the baby spinach and cook for another couple of minutes, until it has wilted. Season with salt, pepper and lime juice.

Serve with rice of your choice and a sprinkling of chopped coriander.