• 400g cooked and rinsed Chickpeas (soak 200g chickpeas overnight, rinse, cook, rinse) For speed use 2 tins of cooked chickpeas
• Tinned tomatoes
• Tomato puree
• 1 teaspoon Turmeric powder
• 1 tablespoon Curry powder
• Bag of fresh spinach
• 1 sachet 100% pure creamed coconut
• 2 Garlic cloves crushed
• 1 teaspoon Ginger powder
• 2 tablespoons Mango Chutney
  
  
• Add 1 tablespoon of oil to a pan
• Add spices – stir
• Add 100ml water 
• Add tomatoes
• Add tomato puree
• Add chickpeas
• Add spinach when tomatoes are soft/cooked
• Remove from the heat
• Add coconut and mango chutney

Adjust all quantities to suit your own personal taste