Heat the oven, put the cashews on a baking tray and toast them for 5 mins
Add the coconut to the oven tray - and toast for a further 5 mins
Heat a little olive oil in a pan, add the onions and garlic and fry for 4-5 minutes or until softened
Add the cumin and the curry paste and fry for a couple more minutes (the smell should be wonderful!)
Add the baby spinach and wilt
Stir in the chickpeas until heated through
Top with a sprinkle of the toasted nuts and coconut
This is a fantastic mid-week summer
We ALWAYS make extra for packed lunches!
If you make some fancy raita (yogurt, red onion, corriander, maybe some pomegranate seeds), add some wholemeal chapatis, some lime pickle and a cold beer, this recipe will quickly pass muster for a Friday night treat!
Notes on curry paste: We are lucky enough to visit The Lake District regularly. It was in the lovely town of Keswick that we discovered Mr Vikkis - a local business making the finest indian pastes, pickles & chutneys (and other stuff besides). We are HUGE fans of the products. We have never bought something and not replaced it when finished. Check out their products - and don't worry: it's not advertising- they don't even know we've given them a shout out!