Spinach and chickpea curry

4
30 minutes

Ingredients

For the curry

  • 300g of brown rice, dried
  • 1 tbsp of rapeseed oil
  • 3 onions, finely sliced
  • 4 garlic cloves, crushed
  • 2 red peppers, diced
  • 400g of tinned chopped tomatoes
  • 400g of tinned chickpeas, (in water) drained
  • 250g of spinach
  • 1 stick of root ginger, peeled and finely chopped
  • 2 red chillies, finely chopped
  • 2 tsp cumin seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 bunch of fresh coriander
  • lemon, half

For the carrot salad

  • 4 large carrots, coarsely grated
  • lemon, half
  • 1/2 tsp salt
  • 1 tbsp of rapeseed oil
  • 2 tbsp of black mustard seeds
  • black pepper

Method

1
In a frying pan, toss the onions in the rapeseed oil until well coated and place over a medium heat. Cook until the onions become a deep brown colour. While you are waiting for the onions to cook, put the rice on to boil in a saucepan
2
Add the garlic, red pepper, ginger and chilli to the onions, reduce the temperature and continue to stir until the peppers have softened. You can add a splash of water to stop the vegetables from catching if you need to
3
Once the vegetables are soft, add the spices and salt and cook through for about a minute, stirring all the time. Pour in the tinned tomatoes and leave to thicken over a medium heat for a few minutes, before adding the chickpeas and spinach. Squeeze over the lemon juice and continue to simmer until your rice is tender
4
Drain the rice and add the fresh coriander to the curry at the last minute before serving
5
While you are waiting for your curry and rice to cook, make the aromatic carrot salad. Simply toss the grated carrot in the salt and pepper. Heat the oil in a pan and add the mustard seeds. Wait until the mustard seeds begin to pop, and then pour them over the carrots. Spritz over the lemon juice and toss everything together