Chickpea and Spinach Curry with Rice

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Ginger root

  Raw

  2 tbsp or 12g

• Garam Masala

  Frontier

  2 tsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Limes

  Raw

  ½ fruit or 34g

• Mustard seed

  Spices, ground

  2 tbsp or 13g

• Spinach

  Raw

  200g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  100g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Add the coconut oil to a saucepan on a medium heat. While the oil heats up, peel and slice the onion then add it to the pan and fry for 8 minutes.
2. Meanwhile peel and dice the garlic and ginger, and finely slice the chilli (keeping the seeds in if you like it hot). Then add the garlic, ginger, chilli, curry powder and garam masala to the pan, and fry for 2 minutes.
3. Drain and rinse the chickpeas, then add them to the pan along with the tin of plum tomatoes, coconut milk, ground almonds, and generous pinches of salt and pepper. Give everything a good stir and bring the curry to the boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
4. Meanwhile cook the rice as per packet instructions.
5. Next, to prepare the salad, peel and dice the cucumber and red onion, then dice the tomatoes, a small handful of coriander and slice the chilli. Add everything to a mixing bowl, along with the juice of 1/2 the lime, a drizzle of olive oil, and pinches of salt and pepper.
6. Squeeze the juice of the remaining lime half into the curry and add the maple syrup. Stir, then taste and season to perfection with salt and pepper.
7. Finish with a sprinkling of coriander leaves.

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