A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice
Prep:10 mins
Serves 2
400g can chickpeas, drained1 tsp cumin seed1 medium onion, finely chopped1 garlic clove, finely chopped1cm piece ginger, peeled and finely chopped or grated1 tsp garam masala½ red chilli, deseeded and finely chopped1 tsp ground coriander1 tsp ground cumin1 tsp turmeric1 tsp paprika400g can whole plum tomatojuice ½ lemon220g bag baby spinach1 tbsp rapeseed oil75g quick-cook brown basmati rice
STEP 1Heat 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 2Heat 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 3Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks. STEP 4Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.STEP 5Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.STEP 6Divide 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.)
