Spinach Curry

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

9 oz (250 grams) fresh spinach

0.5 oz (15 grams) fresh ginger, peeled and roughly chopped

3 cloves of garlic one roughly chopped and two finely minced

1 spicy green chili pepper roughly chopped (or adjust to taste)

¾ cup water divided

3 tablespoons neutral oil sunflower, canola, vegetable, etc.

1 cinnamon stick

2 cloves

3 green cardamom pods

½ teaspoon cumin seeds

1 small onion diced

1 medium tomato diced

1 teaspoon garam masala

¼ teaspoon turmeric

1 can chickpeas drained and rinsed

¾ teaspoon salt or to taste

Directions at thestingyvegan.com

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