Chickpea, Tomato and Coconut Curry with Basmati Rice

Method

1. Step 1 of 15

   Rinse the rice in a sieve until the water runs clear.

   • basmati rice

   

2. Step 2 of 15

   Tip the rice into a saucepan with the water and a pinch of salt.

   • basmati rice
   • water
   • salt

   

3. Step 3 of 15

   Bring to the boil, then cover and simmer on the lowest heat for 10 minutes.

   • basmati rice
   • water
   10 min

   

4. Step 4 of 15

   Meanwhile, dice the onion.

   • onion

   

5. Step 5 of 15

   Mince the garlic and grate the ginger.

   • garlic
   • fresh ginger

   

6. Step 6 of 15

   Heat the oil in a wide frying pan over medium heat.

   • vegetable oil

   

7. Step 7 of 15

   Fry the onion for 5 minutes until soft and glassy.

   • onion
   5 min

   

8. Step 8 of 15

   Add the garlic and ginger and fry for 1 minute until fragrant.

   • garlic
   • fresh ginger
   1 min

   

9. Step 9 of 15

   Stir in the cumin, coriander, turmeric and garam masala for 30 seconds.

   • ground cumin
   • ground coriander
   • ground turmeric
   • garam masala
   1 min

   1 tsp each

10. Step 10 of 15

    Drain and rinse the chickpeas.

    • tinned chickpeas

    

11. Step 11 of 15

    Add the chickpeas, chopped tomatoes and coconut milk and stir well.

    • tinned chickpeas
    • tinned chopped tomatoes
    • coconut milk

12. Step 12 of 15

    Simmer uncovered for 8 minutes until the sauce thickens.

    8 min

    

13. Step 13 of 15

    Stir the spinach through in handfuls until wilted, then season with salt.

    • baby spinach
    • salt

14. Step 14 of 15

    Fluff the rice with a fork.

    • basmati rice

    

15. Step 15 of 15

    Spoon the curry over the rice and finish with a squeeze of lemon and torn coriander.

    • lemon
    • fresh coriander