Spinach and chickpea curry
by Victoria Glass

Ingredients

Store Cupboard

  • 300g of brown rice, dried
  • 400g of tinned chopped tomatoes
  • 400g of tinned chickpeas, (in water) drained
  • 1 tsp salt
  • 1/2 tsp salt
  • 2 tbsp of black mustard seeds
  • black pepper

Oils & Vinegars

  • 1 tbsp of rapeseed oil
  • 1 tbsp of rapeseed oil

Fruit & Vegetables

  • 3 onions, finely sliced
  • 4 garlic cloves, crushed
  • 2 red peppers, diced
  • 250g of spinach
  • 2 red chillies, finely chopped
  • lemon, half
  • 4 large carrots, coarsely grated
  • lemon, half

Spices & Dried Herbs

  • 1 stick of root ginger, peeled and finely chopped
  • 2 tsp cumin seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 bunch of fresh coriander