10-Minute MealsDinnerIndianVegetarian

Chickpea, Spinach & Coconut Curry With Rice

Name: Chickpea, Spinach & Coconut Curry With Rice
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 15 g Ginger & garlic paste; 280 g Cooked white long grain rice; 20 g Mango chutney; 25 g Solid creamed coconut; 1 tsp Ground turmeric; 1 tbsp Curry powder; 390 g Chickpeas; 5 g Toasted sesame seeds; 5.5 g Vegetable stock mix; 16 g Tomato paste; 120 g Spinach; 125 g Cherry tomatoes; Pepper; Salt; Vegetable oil; Water

With aromatic spices and pre-steamed white rice, you'll shortcut your way to a rich, vegetable-packed curry in just 10 minutes. Sizzle, ding, and serve up a weeknight winner in no time.

Prep: 0 min
Cook: 10 min
Serves: 2
Level: Easy

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Method

1.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
2.
Now, let's get started!
Boil a kettle
Chop your cherry tomatoes in half
Drain and rinse your chickpeas
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
3.
Once hot, add your ginger & garlic paste, curry powder, ground turmeric, tomato paste and drained chickpeas and cook for 1 min
Meanwhile, dissolve your vegetable stock mix in 200ml boiled water
4.
Add the halved cherry tomatoes to the pan and cook for 1 min or until softened
Once the tomatoes have softened, add the vegetable stock to the pan and cook for 2 min further
5.
Meanwhile, squeeze your pouch[es] of cooked long grain rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot
Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly
6.
Wash your spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under cold running water until it's cool
Once cool, squeeze as much of the water out of the spinach as you can, then chop it roughly
7.
Chop your creamed coconut roughly (if required!)
Turn the heat down to low and stir through the chopped creamed coconut and your mango chutney
Add the chopped spinach, season with a pinch of salt and a generous grind of black pepper and give everything a good mix up – this is your chickpea, spinach & coconut curry
8.
Serve the chickpea, spinach & coconut curry over the rice
Garnish with your toasted sesame seeds
Enjoy!