Easy Spinach and Chickpea Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by finely chopped the chilli, shallots and ginger then add to a large pan or pot with a good glug of neutral oil, fry for around 5 minutes

Step 2

Finely chop the garlic then add to the pot, followed by the drained chickpeas, spices, spring onions and washed lentils, continue to cook for around 2-3 more minutes before adding the coconut cream and stock water

Step 3

Stir together and allow to simmer whilst the rice cooks, season generously with salt and squeeze the lime juice into the curry

Step 4

To prep the rice, I wash the rice until the water runs clear, then add to a pot covering the rice with water till it sits only the pad of a finger above the rice, bring to the boil for around 5 minutes then pop a lid on the pot, turn the heat off and leave to steam for 10 minutes

Step 5

Taste the curry, adding a little more seasoning if needed then add the chopped spinach, serve up after a few minutes and enjoy

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