COCONUT CHICKPEA CURRY

This is one of my ultimate weeknight dinners. Growing up, one of my favourite takeaways was some form of curry, and this dish is my go-to when I am craving something comforting. It is so quick and easy to make, and packed full of flavour and bursting with fibre and essential micronutrients. I hope this will become a staple in your kitchen too!

SERVES 4

PREP: 10 MINS

COOK: 25 MINS NUTRIENTS PER SERVING CALORIES (KCAL) 471

CARBOHYDRATES (G) 65

PROTEIN (G) 11

FAT (G) 12

INGREDIENTS

■ 1 tbsp coconut oil

■ 1 red onion, chopped

■ 1 red pepper, chopped

■ 1 courgette, chopped

■ 1 garlic clove, finely chopped

■ 2 tsp grated ginger

■ ½ tsp turmeric

■ ½ tsp cayenne pepper

■ 250g brown rice

■ 1½ tins light coconut milk

■ 3 tbsp yellow curry paste

■ 250ml vegetable stock

■ 400g tinned chickpeas

■ Juice of ½ lime

■ 120g fresh spinach

1. In a large pan, heat the coconut oil over a medium heat and add the onion, pepper and courgette. Cook, stirring frequently, until the onion is soft and starting to brown.

2. Reduce the heat and add the garlic and ginger. Cook, stirring for 60 seconds, then add the turmeric and cayenne pepper and cook for 30 seconds more to toast the spices.

3. Cook the brown rice according to instructions on the packet.

4. While the rice is cooking, add the coconut milk, curry paste, vegetable stock and chickpeas to the pan and bring the mixture to the boil. Reduce the heat to medium-low and simmer for 10 minutes or until reduced slightly.

5. Add the lime juice and spinach and stir for two minutes. Serve warm with the rice.