Hearty, wholesome and nourishing. This chickpea curry will warm you from the inside.
Heat 1 tbsp coconut oil in a medium/large pot over medium heat.
Add in onion with a pinch of salt. Sauté for about 5 minutes until soft.
Add in garlic, chilli if using, tomato paste and spices and stir to combine, and sauté for a further 2 minutes.
Add in tomatoes, chickpeas and cashew milk and stir to combine. Bring to a gentle simmer for 10 minutes.
Next add in tamari and cashew butter and stir to combine, let this cook for a further 5 minutes.
Add in spinach, stir through until its softened and wilted.
Turn off heat, then squeeze in the lime and add salt to taste.
Serve with some naan bread, rice and garnish with coriander, coconut yoghurt and a few crack of black pepper.