Coconut Chickpea and Spinach Curry

A creamy, mild curry with chickpeas and spinach in a coconut milk sauce, perfect with rice.

SHOPPING LIST

• chickpeas2 tins
• frozen spinach300g
• coconut milk400ml
• curry powder2 tbsp
• onion1
• garlic clove2
• ginger20g
• vegetable stock cube1
• basmati rice300g

METHOD

1. 1Cook the basmati rice according to packet instructions.
2. 2Chop the onion, garlic, and ginger finely.
3. 3Sauté the onion in a large pan for 3 minutes, then add the garlic and ginger for 1 minute.
4. 4Stir in the curry powder and cook for 30 seconds.
5. 5Add the drained chickpeas, coconut milk, and stock cube with 200ml water.
6. 6Simmer for 10 minutes, then stir in the frozen spinach and cook for 5 more minutes.
7. 7Serve the curry over the cooked rice.

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