Recipe Instructions:
Ingredients
300g basmati rice
2 tbsp oil
1 onion or 2 shallots, finely chopped
2 garlic cloves, crushed
1 tsp turmeric, plus a pinch
2 tsp ground cumin
1 tbsp garam masala
½-1 tsp hot chilli powder
2 x 400g cans coconut milk
2 x 400g cans chickpeas, drained and rinsed
4 cloves
½ cinnamon stick
200g frozen spinach
1-2 tbsp tamarind or a squeeze of lime
toasted dessicated coconut, to serve (optional)
Method
Step 1 Wash the rice a couple of times in cold running water, then leave
to soak while you make the curry. Heat 1½ tbsp oil in a deep
frying pan, and fry the onion for 10 mins until soft, but not turning
golden.
Step 2 Add the garlic and fry for 1 min, then tip in the turmeric, cumin,
garam masala and chilli powder, and toast for 30 seconds,
stirring. Add the coconut milk and chickpeas. Simmer for 15 mins
until the sauce has reduced slightly.
Step 3 Meanwhile, heat the remaining ½ tbsp oil in a small pan with the
cloves, cinnamon and a pinch of turmeric. Stir until the mixture
smells fragrant. Drain the rice and add to the spices, stirring well
to coat in the oil. Pour in 600ml boiling water, bring to the boil,
then reduce the heat to low. Add a tight-fitting lid and simmer
gently for 10 mins, without removing the lid.
Step 4 About 5 mins before the end of the curry’s cooking time, stir in
the spinach and break it up with a wooden spoon as it defrosts.
Season well. Add the tamarind or lime juice to balance the
sweetness of the curry. Serve in bowls with the fragrant,
steaming rice, removing the large spices as you serve. Top with a
pinch of the desiccated coconut, if using.
