Ingredients
- 3 heaped tbsp of coconut oil
- 1 white onion, diced
- 4 cloves of garlic, crushed
- Thumb size piece of fresh ginger, grated
- 2 large mixed chillies, chopped
- 1 tsp turmeric
- 1.5 tsp ground cumin
- 1.5 tsp garam masala
- 1 x tin of full-fat coconut milk
- 1 x tin of good quality chopped/ plum tomatoes
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- Juice from ½ lime
- 2 x pouches of Merchant Gourmet Jumbo Chickpeas
- Large handful of spinach - fresh or frozen
- 10g fresh coriander
- 1 pouch of Merchant Gourmet Coconut & Lime Leaf Rice
- Pickled red onion
- Yoghurt
- Chilli
- Coriander
- Peanuts
- Extra lime wedges
To serve (optional):
Instructions
- Melt the coconut oil in a large pan over a medium heat. Add the onion and saute until fragrant, approximately for 3 mins.
- Add the spices, garlic, ginger and chilli. Saute for another couple of minutes, until the spices are toasted.
- Add the tin of tomatoes, coconut milk and peanut butter. Mix to combine, simmering on a low heat. Add the spinach and cover with a lid until the spinach has wilted
- Add the chickpeas, lime juice, soy sauce and 5g of chopped coriander.
- Heat the rice as per the packet instructions and serve. Top the curry with pickled red onion, a drizzle of yoghurt, extra chilli, fresh coriander and peanuts. These toppings provide a lot of flavour, so be sure not to skip any.
