Spinach and chickpea curry
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
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Spinach and chickpea curry
