Chickpea Curry

Pour the rice into a pan and cover with 600ml boiling water. Season with salt, stir and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.

Meanwhile, peel and finely dice an onion into small chunks, then a large frying pan on medium heat with a drizzle of olive oil. Crush in the garlic, add 2 tbsp of korma curry paste and stir everything together. Cook for 5 minutes, occasionally stirring.

Drain the chickpeas and add to the frying pan. Stir and season with salt, pepper and 1 tsp garam masala. Leave to cook for a couple of minutes before adding the can of chopped tomatoes. Stir and bring to a simmer for 5 minutes.

Next, roughly chop the majority of the coriander leaves,  add to the pan with the light coconut milk. Cook for a further 5 minutes till slightly thickened. Add your spinach and continue to cook until wilted.

Serve the rice and curry between four bowls and garnish with the remaining coriander leaves.