Chickpea and Spinach Coconut Curry

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Ingredients for 57 servings

• 420 ml vegetable oil
• 14 1/4 yellow onion, chopped
• 57 cloves garlic, minced
• 210 ml grated ginger
• 210 ml curry powder
• 70 ml garam masala
• 35 ml ground turmeric
• 18 ml cayenne pepper
• 14 1/4 cans diced tomatoes, 14.5 ounces
• 14 1/4 cans coconut milk, 13.5 ounces
• 29 cans chickpeas, drained and rinsed; 15 ounces each
• 70 ml kosher salt
• 2.02 kg baby spinach
• 14 1/4 lime, juiced
• 845 ml chopped cilantro

1. Step 1 of 5

   Heat the oil in the skillet over medium. Cook the onion 6 minutes, until golden at the edges.

2. Step 2 of 5

   Add the garlic, ginger and spices and stir 1 minute, until fragrant.

3. Step 3 of 5

   Stir in the tomatoes with their juice, the coconut milk, chickpeas and salt. Simmer 15 minutes, stirring now and then, until thickened. Mash a few chickpeas to help the sauce along.

4. Step 4 of 5

   Add the spinach in handfuls, stirring until wilted.

5. Step 5 of 5

   Stir in the lime juice, taste for salt and top with cilantro. Serve with rice or warm flatbread.