Chickpea, Spinach & Coconut Curry With Brown Rice

With aromatic spices and pre-steamed brown rice, you'll shortcut your way to a rich, vegetable-packed curry in just 10 minutes. Sizzle, ding, and serve up a weeknight winner in no time.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Boil a kettle Chop the cherry tomatoes in half Drain and rinse the chickpeas Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Step 2

Once hot, add the ginger & garlic paste, curry powder, ground turmeric, tomato paste and drained chickpeas and cook for 1 min Meanwhile, dissolve the vegetable stock mix in boiled water

Step 3

Add the halved cherry tomatoes to the pan and cook for 1 min or until softened Once the tomatoes have softened, add the vegetable stock to the pan and cook for 2 min further

Step 4

Meanwhile, squeeze the pouch[es] of steamed brown basmati rice to separate the grains Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Step 5

Add spinach to curry, stir in as spinach wilts. Chop the creamed coconut roughly (if required!) Turn the heat down to low and stir through the chopped creamed coconut and mango chutney Season with a pinch of salt and a generous grind of black pepper and give everything a good mix up - this is your chickpea, spinach & coconut curry

Step 6

Serve the chickpea, spinach & coconut curry over the brown rice Garnish with the nigella seeds Enjoy!