Cuttlefish curry with chickpeas spinach
Ingredients
- 600–800g cuttlefish, cleaned, from sustainable sources
- sunflower oil
- 2 onions
- 4 cloves of garlic
- 2 fresh red chillies
- 5cm piece of ginger
- 2 teaspoons Madras curry powder
- 1 teaspoon garam masala
- 1 aubergine
- 600g ripe tomatoes
- 400ml tin coconut milk
- 400g tin chickpeas
- 100g baby spinach
- 1 handful of fresh coriander
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