Dinner recipe
Creamy chickpea and spinach curry with tomatoes, warm spices, lime, coriander, and basmati rice for a quick vegan dinner.
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Ingredients
sieve, saucepan with lid, deep frying pan, knife, chopping board, grater
Method
Rinse the rice in a sieve until the water runs mostly clear. Finely chop the onion, grate the garlic, drain and rinse the chickpeas, roughly chop the coriander, and cut the lime into wedges.
Tip the rice into a saucepan with 600ml boiling water and a pinch of salt. Bring back to the boil, cover, reduce the heat to low, and cook for 10 minutes. Turn off the heat and leave covered for 5 minutes.
Meanwhile, heat the olive oil in a deep frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes, stirring often, until soft and lightly golden.
Stir in the garlic, garam masala, cumin, and turmeric for 45 seconds until fragrant. Add the chopped tomatoes and cook for 3 minutes, stirring, until the tomato base thickens slightly. Add a small pinch of sugar only if the tomatoes taste sharp.
Stir in the chickpeas and coconut milk. Bring to a gentle simmer and cook for 10 to 12 minutes until the sauce is creamy and coats the chickpeas.
Fold in the spinach a handful at a time for 2 to 3 minutes until just wilted. Squeeze in half the lime, taste, and add a little more lime or salt if needed. Fluff the rice with a fork, spoon it into four bowls, ladle the curry alongside, then scatter with coriander and serve with the remaining lime wedges.
