1 red onion
3 garlic cloves
1 thumb sized piece of ginger
1 400ml tin coconut milk
1 vegetable stock cube
1 tsp garam masala
1 tsp cumin
Place a pan over medium/high heat with the oil in and allow to heat.
Place in the onion with a pinch of salt and stir for a couple minutes.
After the onions have softened slightly, add in the garlic, ginger, cumin and garam masala.
Give this a good mix, adding in small amounts of water if it starts to stick to the base of the pan.
After a couple of minutes, stir in the spinach, coconut milk and stock.
Allow the spinach to wilt and take off the heat.
Blend the mixture, if it seems overly thick then add in water until it reaches your preferred consistency.
Taste, and season to preference.
Simply place back on heat before serving and enjoy! x
I would highly recommend topping it with soya yoghurt and pomegranate seeds!