Mild chickpea and spinach curry with basmati

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Spinach150 g
• Basmati rice50 g
• Chopped tomatoes100 g
• Onion30 g
• Soy yogurt60 g
• Curry powder1 teaspoon
• Ginger5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

In season: October – April

Method

1. Bring a small pan of water to the boil, salt it and cook the basmati rice for 12 minutes, until tender and fluffy; drain.
2. Meanwhile chop the onion, peel and grate the ginger, drain the chickpeas and wash the spinach.
3. Heat the oil in a pan over medium heat and fry the onion and ginger for 3 minutes, until the onion is translucent; add the curry powder and stir for 30 seconds, until fragrant.
4. Add the chopped tomatoes and chickpeas, salt and cook for 10 minutes over medium-low heat, stirring, until the sauce has thickened.
5. Add the spinach and let it wilt for 2 minutes, stirring.
6. Turn off the heat, stir in the soya yoghurt (off the heat it won't split), season with salt and serve with the rice.