Spiced chickpea and spinach curry

This is a tomato-based curry with a generous spice mix, so it tastes rich without needing lots of coconut milk or cream. Flavour tip: don't add the lemon juice too early. Adding it at the end makes the spices taste brighter. For a creamier curry, stir in 2–3 tbsp yoghurt after removing the pan from the heat. Budget variation: frozen spinach is usually more economical than fresh. If you don't have chickpeas, use drained lentils or kidney beans. Storage: refrigerate promptly and use within 2–3 days, or freeze portions. Reheat until steaming hot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice.

Step 2

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5–7 minutes until softened and lightly golden.

Step 3

Add the garlic and ginger; cook for 1 minute.

Step 4

Add all the spices and stir for 30–45 seconds until fragrant.

Step 5

Stir in the tomato paste and cook for another minute.

Step 6

Add the chopped tomatoes, chickpeas and stock or water.

Step 7

Simmer for 15 minutes, stirring occasionally. Add a splash of water if it becomes too thick.

Step 8

Stir in the frozen spinach and cook for another 5 minutes, until hot and fully incorporated.

Step 9

Finish with lemon juice. Taste and adjust salt and spices.

Step 10

Serve over rice.