Spinach & Chickpea Curry Recipe:

1.

Finely dice the onion, garlic and ginger. Place all into a large deep-sided frying pan with a drizzle of vegetable oil and a pinch of salt. Fry for 2-3 minutes until fragrant and softening. Add in the tomato paste and continue to cook for a further 2 minutes on a medium heat. 

2.

Meanwhile, cut the cauliflower into bite sized pieces and place onto an oven tray. Scatter over the cumin seeds and a drizzle of vegetable oil, making sure all the pieces are covered. Season with a pinch of salt and pepper and roast in the oven for 10-12 minutes until golden and cooked through.

3.

Once the onions are cooked add in the chickpeas (drained) and the coconut milk. Simmer on a low heat for 10 minutes until the chickpeas are cooked through. With 2 minutes remaining add in the garam masala and the spinach, and cook until its wilted. 

4.

Rinse the rice with cold water, place into a saucepan and cover with 250ml of boiling water. Bring the rice to the boil on a high heat with the lid on, then turn down to a low simmer and leave to cook for 8-10 minutes. Once all the water has evaporated, take off the heat and set aside.

5.

Finely chop the coriander and add two thirds to the chickpea curry, set aside the remainder for later. Serve the curry onto plates, followed by the rice and the remaining coriander.