Tomato & Spinach Curry
- Main Course
- Tomatoes On the Vine
Heat the oil in a heavy-bottomed pot over medium heat. Add the shallots and cook for 3-5 minutes or until soft. Add in the garlic and ginger and cook until fragrant, about 1 minute.
Add the spices, brown sugar, salt, and tomato paste and allow to cook for 2-3 minutes or until the tomato paste becomes a deep red. Then add the chickpeas and stir to coat in the spices. Add the heavy cream and bring to a boil. Reduce the heat to low and simmer, uncovered, for 20-25 minutes or until the sauce has thickened.
Stir in the tomatoes and baby spinach and simmer until spinach is wilted. Remove from heat and serve with basmati rice and garnish with cilantro leaves.