Chickpea, Spinach & Coconut Curry with Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a kettle Meanwhile, place the rice in a pan and add 3 times the amount of water (volume wise) as rice. Boil until the rice is soft and cooked through

Step 2

Chop the Cherry Tomatoes in half. Drain & Rinse the Chickpeas Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Step 3

Once hot, add the garlic and ginger paste, curry powder, ground turmeric, tomato paste & drained chickpeas and cook for 1 min Meanwhile, dissolve the vegetable stock mix in 200ml of boiled water

Step 4

Add the halved cherry tomatoes to the pan and cook for 1 min or until softened. Once the tomatoes have softened, add the vegetable stock to the pan and cook for 2 min further.

Step 5

Put the spinach into a colander over the sink Pour boiled water over the spinach until it's bright green and wilted

Step 6

Chop the creamed coconut roughly Turn the heat down to low and stir through the chopped creamed coconut and mango chutney. Add the wilted spinach, season with a pinch of salt and a generous grind of black pepper and give everything a good mix up - this is your curry

Step 7

Serve the curry over your cooked rice Garnish with Nigella Seeds

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