Chickpea & spinach curry

• Chickpeas2 × 400g tins
• Brown onions150g
• Garlic3 cloves
• Medium curry powderstore cupboard2 tbsp (30g)
• Chopped tomatoes1 × 400g tin
• Coconut milk1 × 400ml tin
• Frozen chopped spinach250g
• Basmati rice300g

Plus salt and pepper. About £3.25 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 8 minutes. Add 3 crushed garlic cloves and 2 tbsp curry powder for 1 minute.

2. 2

   Add 2 drained tins chickpeas, 1 tin chopped tomatoes and 1 tin coconut milk. Simmer for 15 minutes.

3. 3

   Stir in 250g frozen spinach for the last 5 minutes, then season.

4. 4

   Cook 300g rice following the pack and serve with the curry.