Spinach and chickpea curry

30 minutes


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


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
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
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
Drain the rice and add the fresh coriander to the curry at the last minute before serving
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