Let this list of spices inspire you! Sure, you can reach for the curry powder in the spice cabinet, but wait! Don’t! You are not going to believe the difference between THAT and THIS. It’s diamonds vs. paste. Top shelf vs. moonshine. Everything you’ve ever wanted vs. anything you’ve ever settled for. You will be so grateful, and your tastebuds will, too.

If you’d like, you can serve this beautiful curry with a bowl of rice and a plateful of cucumber slices. The original recipe comes from So Vegan. So check it out.

1 medium onion, peeled and chopped coarsely
2 cloves garlic, peeled
1 thumb-sized chunk of ginger, peeled and chopped roughly
4  large tomatoes, quartered
1 tsp. cumin
2 tsp. coriander seeds
1 tsp. turmeric
1 tsp. garam masala
1 tsp. mustard seeds
1 tsp. hot chili powder
3 1/2 cups chickpeas, drained and rinsed
1/4 cup coconut cream
3 cups raw spinach
1 handful fresh coriander leaves
pinch of salt
1/2 fresh lemon
1 tsp. coconut oil for frying
sliced cucumber for garnish

1. Add onion, garlic, ginger and tomatoes to a food processor and process until smooth.
2. Crush the mustard seeds and coriander seeds until fine, either with the side of a knife blade or a mortar & pestle.
3. Heat 1 teaspoon coconut oil in a frying pan on medium heat.
4. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chili powder for 2 min.
5. Add the onion and tomato mixture, stir well, and simmer on low heat for 20 min.
6. Add coconut cream and chickpeas, stir well, and heat for 3-5 min.
7. Add a pinch of salt, a drizzle of lemon juice, and a small handful of coriander.
8. Add all the spinach, and stir briefly until wilted.

Serves four.