Full of protein and fibre, this simple curry goes perfectly with the cooling cucumber yoghurt
SERVES 4
Prep time: 10 minutes
Cooking time: 20 minutes
INGREDIENTS
1 large red onion
1 thumb ginger (20g)
1 green chilli
2 garlic cloves
2 tablespoons vegetable oil
2 teaspoons cumin seeds
2 teaspoons mild curry powder
300g basmati rice
2 x 400g tins of chickpeas (drained)
200g passata
100ml water
200g fresh or frozen spinach
¼ cucumber
A handful of mint leaves
200g thick natural yoghurt
Salt and pepper
EQUIPMENT
Knife
Chopping board
Peeler
Wooden or silicon spoon
Large sauté pan or saucepan with a lid
Measuring spoon
Grater
ALLERGENS
Milk
SAFE STORING & REHEATING
Cool, refrigerate and eat within 3 days.
Reheat curry gently until piping hot.
You may need to add a little water.
METHOD
Peel and finely slice the onion.
Peel and grate the ginger.
Cut off the stalk from the chilli, remove the seeds and chop finely (keep seeds if you like your curry spicy).
Peel and finely chop the garlic.
Heat the vegetable oil in a pan. Add the cumin seeds and when sizzling, add the onions, ginger (1 teaspoon) and the green chilli.
Stir well and fry over a medium heat for about 10 minutes until lightly browned.
Add the garlic and curry powder and cook over a low heat for about 5 minutes.
Wash the rice and cook according to the instructions on the packet. Drain.
Add the chickpeas, passata and water to the pan and simmer for about 10 minutes with the lid on.
Add the spinach and continue cooking for another 2 minutes until the spinach has softened. Taste and add salt and pepper if needed.
While the rice & curry are cooking, peel the cucumber, remove the central seeds and grate.Peel the onion and chop finely.
Chop the mint leaves.
Squeeze the excess water from the grated cucumber, then add to the yoghurt with the chopped mint. Taste and add salt if needed.
Serve the curry with some rice or naan bread with the raita on the side.
TIP
Leave out the green chilli if you don’t like too much spice.
You can swap the curry powder with garam masala.
You can make the raita extra minty by adding a tablespoon of mint sauce.