Chickpea & spinach coconut curry

What you need

• ·220g chickpeas
• ·200g firm tofu
• ·150g baby spinach
• ·110g coconut milk
• ·70g basmati rice
• ·25g curry paste
• ·100g onions
• ·10g root ginger
• ·10g olive oil

Method

1. 1Rice on.
2. 2Onion in the oil 8 minutes, then grated ginger and the curry paste for a full minute — until it smells like a curry house rather than like a jar.
3. 3Coconut milk and a splash of water, simmered 8 minutes to thicken.
4. 4Chickpeas and cubed tofu in for 5, crushing a handful of the chickpeas against the side so the sauce clings.
5. 5Spinach through off the heat, in two goes. All at once it won't fit.

Cooking the paste out for a full minute is the difference between this and a beige sauce.

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