Chickpea Coconut Curry with Coconut Rice

Ingredients | Serves 4: 

For the Curry:

• 1 tbsp olive oil/coconut oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 red chilli, finely chopped (optional)
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp garam masala
• 1 tin (400g) chickpeas, drained and rinsed
• 1 tin (400ml) coconut milk
• 200g chopped tomatoes (tinned or fresh)
• 1 large sweet potato, diced
• 100g spinach or kale
• Salt and pepper, to taste

For Serving:

• 2 pouches of Nice Rice Coconut 
• Fresh coriander for garnish
• Lime wedges (optional)

Method: 

1. Heat the oil in a large pan over medium heat.Add the onion and sauté for 5 minutes until soft and golden.
   
   
2. Stir in the garlic, ginger, and chilli (if using) and cook for another minute.
   
   
3. Add cumin, coriander, turmeric, and garam masala. Cook for 30 seconds to toast the spices and release their aroma.
   
   
4. Stir in chopped tomatoes, and coconut milk.
   
   
5. Then add in the sweet potato and chickpeas. 
   
   
6. Bring to a gentle simmer and cook for 15-20 minutes until the sweet potato is tender.
   
   
7. Add the spinach in the final 5 minutes and stir until wilted. Season with salt to taste.
   
   
8. Warm the Nice Rice Coconut Rice according to the packet instructions. 
   
   
9. Spoon the curry over bowls of coconut rice.
   
   
10. Garnish with fresh coriander and a squeeze of lime.