- Hot & Bold
- Mains
- Vegan
- Prep 10 min
- Cook 30 min
- Serves 4
A pantry dinner that tastes far more elaborate than it is. Warm spices, creamy coconut and a handful of spinach stirred in at the end.
Ingredients
For the curry
- 2 tbsp oil
- 1 large onion, finely chopped
- 3 garlic cloves, chopped
- 1 tbsp grated fresh ginger
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- 2 x 400 g cans chickpeas, drained
- 200 g baby spinach
- Juice of 1 lime
- Salt
To serve
- 300 g basmati rice
- Fresh coriander
Method
- Rinse the rice, then cook it according to the packet instructions.
- Heat the oil in a large pan and cook the onion for 6 to 8 minutes, until soft and golden.
- Add the garlic, ginger, curry powder and turmeric and stir for 1 minute.
- Pour in the tomatoes and coconut milk, add the chickpeas and a good pinch of salt, and simmer for 15 to 20 minutes, until thickened.
- Stir in the spinach until it wilts, then add the lime juice and adjust the salt.
- Serve over the rice, scattered with coriander.
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