Chickpea Curry with Frozen Spinach

• 2 tbspolive oil
• 2onions, finely chopped
• 4garlic cloves, crushed
• 20gginger, grated
• 2 tbspmild or medium curry powder
• 1 x 400gtin chopped tomatoes
• 2 x 400gtins chickpeas, drained and rinsed
• 1 x 400mltin coconut milk
• 300gfrozen spinach, no need to defrost
• 1lemon, juiced
• fine salt
• black pepper
• 300gbasmati rice
• small handful coriander, chopped, to finish (optional)

Method

1. 1Heat the oil in a large deep pan over a medium heat. Cook the onions with a pinch of salt for 8 minutes until soft and golden at the edges. Do not rush this; it is where most of the sweetness in the sauce comes from.
2. 2Rinse the rice until the water runs clear and put it in a saucepan with 450ml cold water and a pinch of salt. Bring to the boil, cover, turn the heat to its lowest and cook for 10 minutes until the water has been absorbed. Leave it covered off the heat until the curry is ready.
3. 3Stir the garlic, ginger and curry powder into the onions and fry for 1 minute until the spices smell toasty and cling to the onion. Add the tomatoes and cook for 3 minutes until they thicken and darken a shade.
4. 4Tip in the chickpeas and coconut milk with half a teaspoon of salt. Bring to a simmer and cook for 8 minutes until the sauce has thickened enough to coat the chickpeas. Crush a few against the side of the pan with the spoon to thicken it further.
5. 5Drop in the frozen spinach and stir for 4 minutes until it has melted into the sauce and the curry is bubbling again. Frozen spinach lets out water, so give it another minute if the sauce looks loose.
6. 6Take off the heat and stir in the lemon juice and plenty of black pepper. Taste; it needs enough salt to make the spices come forward and enough lemon to cut through the coconut.
7. 7Fork up the rice and serve the curry over it, with the coriander scattered on top if you have it.

Per serving

kcal

784

protein

22.4g

fibre

16.1g

carbs

105.8g

fat

31.1g