Vegetable and Chickpea Curry for the Freezer

• 3 tbspvegetable oil
• 3onions, finely chopped
• 5garlic cloves, crushed
• 40gginger, grated
• 3 tbspmild curry powder
• 2 tspground cumin
• 1 tspground turmeric
• 2 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 600mlvegetable stock
• 800gsweet potatoes, peeled and cut into 3cm chunks
• 700 gcauliflower florets
• 2 x 400gtins chickpeas, drained and rinsed
• 1 x 400mltin coconut milk
• 250gspinach
• 60 mllime juice
• 30 gcoriander leaves, torn
• fine salt
• 500 gdried basmati rice

Method

1. 1Heat the vegetable oil in your largest pan over a medium heat. Cook the onions with a little salt for 10 minutes until soft and golden. Stir in the garlic, ginger, curry powder, cumin, turmeric and tomato puree for 2 minutes until the spices smell toasty.
2. 2Add the tomatoes, stock and sweet potatoes. Bring to a simmer and cook for 10 minutes.
3. 3Add the cauliflower and chickpeas, pushing them under the sauce, and simmer for 12 to 15 minutes more until the sweet potato and cauliflower are tender but not collapsing.
4. 4Stir in the coconut milk and spinach and simmer for 2–3 minutes until the spinach wilts. Add 60 ml lime juice and most of the torn coriander. Taste before adding salt.
5. 5While the curry simmers, cook the rice according to the packet. The listed 500 g serves eight; use 62.5 g dry rice per person if saving some curry. Serve with the remaining torn coriander.
6. 6Cool leftover curry within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout. Cook rice fresh when serving saved curry.

Per serving

kcal

643

protein

18g

fibre

15.2g

carbs

104.1g

fat

18.4g