Chickpea and coconut milk curry

Method

1. Heat the oil in a Dutch oven and soften the onion for 5 minutes. Add the garlic, ginger and curry powder and toast for 1 minute.

   • 6 min
   • Pan Frying
   • Dutch Oven

2. Add the tomatoes, chickpeas and coconut milk. Season with salt and simmer gently for 15 minutes.

   • 15 min
   • Simmering

3. Meanwhile, cook the basmati rice.

   • 12 min
   • Boiling

4. Stir in the spinach and let it wilt for 2 minutes. Serve with the rice and coriander.

   • 2 min