In need of a green fix? This rich Indian curry can be made in advance or cooked up quickly for a delicious dose of veggies.
- 400g (12oz/2 cups) of basmati rice
- 500g (1lb 2oz) of baby spinach
- 2.5cm (1 inch) piece of fresh ginger
- 5 garlic cloves, peeled and crushed
- 1 large tbsp of coconut oil
- 1 medium white onion, peeled and finely chopped
- 2 tsps of cumin seeds
- 4 small tomatoes, chopped
- 1 tsp of ground turmeric
- 2 tsps of garam masala
- ¼ tsp of hing (asafoetida)
- 1 tsp of sea salt
- 500g (2 tins) of cooked chickpeas
- 1–2 tbsps of coconut milk, plus extra to serve
- A handful of cashews, to garnish
- A handful of coriander, finely chopped, to garnish
- Cook the rice according to your preferred cooking method
- Bring a large saucepan of water to the boil. Place the spinach in the water and cook for 3 minutes. Drain and then purée with the ginger and half of the crushed garlic. Some people recommend placing the spinach in an ice bath after blanching, so that it retains its colour. You can do this if you like, but it is not necessary.
- Dry the saucepan in which you blanched the spinach, and place it back on a medium heat. Melt the coconut oil in the pan and add the finely chopped onions and cumin seeds.
- Stir for a couple of minutes and then add the remaining garlic and tomatoes.
- Cook until the tomatoes are soft and then add the turmeric, garam masala, hing and salt.
- Stir for a minute and then add the spinach purée and about 400 ml (14 fl oz/¾ cups) of water. Gently stir a little more and then add the chickpeas and coconut milk.
- Place the lid on the pan and allow to simmer for 20 minutes or for up to 2 hours if you are making it in advance.
- Serve with the basmati rice and garnish with cashews, coriander and an extra splash of coconut milk.
Recipe courtesy of Vegan Goodness by Jessica Prescott, photography by Jessica Prescott (Hardie Grant, £15)