Coconut Chickpea and Spinach Curry

• 2 tbspolive oil
• 2onions, finely chopped
• 4garlic cloves, crushed
• 30gginger, finely grated
• 2 tbspmild or medium curry powder
• 1 tspground cumin
• 1 x 400gtin chopped tomatoes
• 2 x 400gtins chickpeas, drained and rinsed
• 1 x 400mltin coconut milk
• 250gspinach
• 2limes, 1 juiced, 1 cut into wedges
• 30gcoriander, leaves and stalks chopped
• fine salt
• black pepper
• 300gbasmati rice

Method

1. 1Rinse the rice under the cold tap until the water runs clear, then put it in a saucepan with 450ml cold water and a pinch of salt. Bring to the boil, cover, turn the heat right down and cook for 10 minutes until the water has gone and the surface is pitted with holes. Leave it covered off the heat while you finish the curry.
2. 2Heat the olive oil in your largest pan over a medium heat. Add the onions with a good pinch of salt and cook for 8 minutes until soft and golden at the edges; do not rush this, it is where the sweetness comes from.
3. 3Stir in the garlic, ginger, curry powder and cumin and cook for 1 minute until the spices smell toasty and coat the onions.
4. 4Add the tomatoes, chickpeas and coconut milk with a teaspoon of salt and plenty of black pepper. Bring to a simmer and cook with the lid off for 10 minutes, stirring now and then, until the sauce has thickened and beads of oil show at the edges.
5. 5Crush a couple of spoonfuls of chickpeas against the side of the pan and stir them back in to give the sauce body. Add the spinach in handfuls, stirring for 2 minutes until it has wilted and turned glossy dark green.
6. 6Take the pan off the heat and stir in the lime juice and most of the coriander. Taste; coconut flattens flavour, so it will probably want more salt and maybe more lime.
7. 7Fork the rice through and serve the curry over it with the rest of the coriander and the lime wedges.

Per serving

kcal

790

protein

22.3g

fibre

16.4g

carbs

107.7g

fat

31.2g