Chickpea, Spinach and Coconut Curry

Steps

1. Rinse the basmati and boil it in twice its volume of salted water for 11 minutes with the lid on. Leave it covered off the heat.

   15 min

2. Soften the chopped onion in the oil over medium heat for 6 minutes.

   6 min

3. Add the grated garlic and ginger and cook one minute, then the curry powder, turmeric and cumin for one minute more.

   2 min

4. Pour in the passata and cook it down 4 minutes, until it darkens and pulls away from the pan.

   4 min

5. Add the coconut milk and the drained chickpeas and simmer 10 minutes, uncovered.

   10 min

6. Stir the spinach in a handful at a time. It collapses in under a minute.

   2 min

7. Squeeze in the lemon, taste for salt and serve over the rice with the coriander on top.

   2 min

Serving suggestion

Warm flatbread instead of the rice works just as well.

Storage

Three days in the fridge and it freezes well. Add the lemon fresh after reheating.

Notes

Use canned coconut milk, not the carton drink. The drink has a tenth of the fat and will not thicken.