• STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.

  • STEP 4

    Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.

  • STEP 5

    Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.

  • STEP 6

    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.)

Goes well with


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