- 400g can chickpeas, drained
- 1 tsp cumin seed
- 1 medium onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, finely chopped
- 1cm piece ginger, peeled and finely chopped or grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- ½ red chilli, deseeded and finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 400g can whole plum tomato
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 220g bag baby spinach
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 75g quick-cook brown basmati rice
Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)