Chickpea, spinach & coconut curry

• 2 tinsChickpeas, drained
• 1 tinCoconut milk
• 1 tinChopped tomatoes
• 1Brown onion
• 3 clovesGarlic
• 20gFresh ginger
• 3 tbspTikka curry paste
• 150gBaby spinach
• 300gBasmati rice
• 15gFresh coriander
• 1 tbspVegetable oil

Plus salt, pepper and water.

Method

1. 1

   Chop the onion, crush the garlic and finely grate the ginger.

2. 2

   Fry the onion in the oil with a pinch of salt for 8 minutes, until soft and golden.

3. 3

   Add the garlic, ginger and tikka paste and fry for 2 minutes, stirring, until it smells toasty.

4. 4

   Tip in the drained chickpeas, the tomatoes and the coconut milk. Simmer for 20 minutes, stirring now and then, until thick.

   20 min, mostly hands-off

5. 5

   Stir in the spinach a handful at a time until it wilts. Season, then chop and stir through the coriander.

6. 6

   Meanwhile, rinse the rice and put it in a pan with 450ml water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 minutes, then leave off the heat, lid on, for 5 minutes.

   20 min, mostly hands-off

7. 7

   Fluff up the rice and spread it thinly on a tray so it cools fast. It needs to be in the fridge within an hour of cooking.

   15 min, mostly hands-off

8. 8

   Portion the curry and rice into tubs. Let them steam off for a few minutes, then lid and fridge. Freeze any you will not eat tomorrow.