CHICKPEA COCONUT CURRY

This is one of those weeknight staples in our place- it's super-quick to pull together and, apart from the spinach, most of the stuff we have in the pantry is ready to go. Feel free to play around with this one. You could replace the chickpeas with some left roast chicken or swap out the spinach for some broccoli and asparagus.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the mustard seed oil l in a large, heavy-based pot over medium-high heat. Add the shallot and cook, stirring, for 2-3 minutes or until slightly softened. Add the garlic, ginger and chilli, then cook for another 2-3 minutes to soften. Next, add the spices and cook, stirring, for 1 minute or until everything is fragrant. Stir in the tomato paste and cook for 3-4 minutes to cook out the paste, then add the coconut cream and chickpeas. Bring to a simmer over medium heat and cook, stirring occasionally, for 8-10 minutes or until the sauce has slightly thickened.

Step 2

Reserve some sprigs of coriander for the garnish, then coarsely chop the rest of the bunch. Stir into the curry with the spinach, and cook until the spinach is wilted. Season with salt and pepper. Divide among bowls and serve with basmati rice. Top with coconut yoghurt and scatter over the coriander sprigs.