Chickpea Spinach and Carrot Curry
Ingredients
- 2 Tbs. canola oil
- 2 tsp. panch phoron (see note above)
- 1/2 yellow onion, thinly sliced
- 2 large carrots, peeled and thinly sliced on the diagonal
- 2 Tbs. finely chopped fresh ginger
- 1 Tbs. finely chopped garlic
- 3 cups (26 1/2 oz./ 750 g) canned chopped tomatoes with juices
- 1 can (15 oz./425 g) chickpeas, rinsed and drained
- 2 cups (2 oz./60 g loosely packed baby spinach
- Sea salt and freshly ground pepper
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