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Chickpea and Spinach Coconut Curry

A quick, creamy store-cupboard curry with rice.

Ingredients

• 1 tbsp vegetable oil
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 2 tbsp curry powder
• 400 g tinned chopped tomatoes
• 400 ml tinned coconut milk
• 800 g tinned chickpeas
• 200 g baby spinach
• 300 g basmati rice
• 1 lemon

Method

1. Chop the onion, and peel and grate the garlic and ginger. Drain and rinse the chickpeas.
2. Heat the oil in a large pan over a medium heat. Add the onion and cook for 6 minutes until soft.
3. Add the garlic, ginger and curry powder and cook for 1 minute, stirring.
4. Add the tomatoes, coconut milk and chickpeas. Bring to the boil, then simmer for 15 to 20 minutes, stirring now and then, until thickened.
5. Meanwhile, cook the rice following the packet instructions.
6. Stir the spinach into the curry and cook for 1 to 2 minutes until wilted.
7. Taste and season with salt and pepper, then add a squeeze of lemon juice. Serve with the rice.