The finished recipe. Chickpea and Spinach Curry with RiceIngredients 1 to 6. 400 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 200 g Spinach. 400 g Chopped tomatoes, tinned. 150 g Onion. 2 tbsp, about 30 g Indian curry paste. 2 cloves, about 6 g GarlicIngredients 7 to 10. A thumb, grated Fresh ginger. 150 ml Reduced-fat coconut milk, tinned. 240 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). A handful Fresh corianderStep 1. Fry the chopped onion in the curry paste over a medium heat for eight minutes, adding a splash of water if it catches. The oil in the paste is enough.Step 2. Add the garlic and ginger for one minute, then the tomatoes and chickpeas. Simmer for twelve minutes until the sauce is thick.Step 3. Stir in the coconut milk and the spinach, a handful at a time, until wilted. Two minutes more.Step 4. Serve over the rice with the coriander.
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