75 g microwave brown basmati rice
1 tsp cumin seeds
1 tbsp canola oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 cm piece ginger, peeled and finely chopped or grated
½ red chilli, deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp paprika
1 tsp garam masala
400 g can whole plum tomatoes
400 g can chickpeas, drained
juice ½ lemon
220 g baby spinach
- Cook the rice following pack instructions. Meanwhile, heat a large non-stick pan or wok and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside.
- Using the same pan, heat the oil, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins. Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks. Add the chickpeas and 200ml water.
- Bring to the boil, then simmer for 10 mins before stirring in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
- Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and slowly reheat prior to serving.)