Chickpea and Spinach Curry

Ingredients

• 200g basmati rice
• 2 tbsp light olive oil
• 1 onion finely diced
• 4 garlic cloves grated, or a frozen cube – see tip
• 2 tsp fresh ginger grated, or a frozen cube – see tip
• 1.5 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 300g baby plum tomatoes halved
• 2 tbsp tomato puree
• 250ml vegetable stock
• 3 x 400g tins chickpeas drained
• 1 x 400ml can coconut milk
• 100g spinach
• 1.5 tsp garam masala
• 3/4 tsp salt

Method

1. Cook the rice

   Rinse 250ml (200g) basmati rice in cold water three times until the water runs mostly clear. Drain, then add to a saucepan with 500ml boiling water. Cover and bring to the boil on a medium burner, then reduce to the lowest heat for 12–15 minutes, or until water is fully absorbed. Do not lift the lid while it cooks. Remove from heat and leave covered until ready to serve.

2. Prepare the ingredients

   While the rice cooks, prep your ingredients: finely chop the onion, grate the garlic and ginger (skip if using frozen cubes), halve the tomatoes, and drain the chickpeas.

3. Soften the onion

   Heat 2 tbsp oil in a large deep pan over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.

4. Add the garlic, ginger and spices

   Add the garlic and grated ginger and cook for 30 seconds. If using frozen cubes instead, give them a minute to melt. Stir in the curry powder, turmeric, cumin, and cinnamon and cook for another 30 seconds until fragrant.

5. Add the tomatoes and stock

   Add the halved tomatoes and tomato purée, then pour in the vegetable stock and stir well.

6. Simmer the chickpeas and coconut milk

   Add the drained chickpeas and coconut milk. Stir well and bring to a gentle simmer. Cook uncovered for 10–15 minutes, stirring occasionally, until slightly thickened. If it looks too thick, add a splash of water. Scrape and stir in any bits from the side of the pan as it simmers.

7. Wilt the spinach and season

   Stir in the spinach and let it wilt for 2–3 minutes. Stir through 1 1/2 tsp garam masala, then season with 3/4 tsp salt. Taste and adjust if needed.

8. Serve with the rice

   Fluff the rice with a fork. Serve the curry in bowls alongside the rice. Finish with fresh chilli, coriander, or a squeeze of lemon if you like.

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