Chickpea Curry

2 tbs ricebran oil
1tbs ghee
1 onion, chopped
3 pak choi sliced (leaves reserved)
2 tbs Jaffner roasted curry powder curry powder
1tsp Asfatita
2tsp chilli powder
400ml can coconut milk
400g cans chickpeas, rinsed, drained
400gm tin tomatoes
100g baby spinach leaves
Steamed basmati rice, mango chutney, naan bread and coriander leaves, to serve

Method

Heat oil in a large frypan over medium heat. Add onion,Bak choi cauliflower and brown, Fry the curry base and  add the coconut milk and chickpeas and bring to a simmer.

Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.