Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes until tender. Drain and rinse.
2. Prepare the ingredients
Rinse and finely chop spinach (see notes). Set aside. Dice tomato and coriander. Toss together and set aside.
3. Sauté the vegetables
Slice onion and dice capsicum. Add to pan as you go along with 1 tbsp oil. Peel and grate ginger, add to pan. Stir in 3 tsp garam masala and 1 tsp cumin. Cook for 5 minutes until softened.
4. Add the chickpeas & spinach
Add drained chickpeas and stir through chopped spinach. Cook for 2-3 minutes until spinach is slightly wilted. Take off heat, stir in yoghurt, 1/2 cup water and 2 tsp vinegar. Season with salt and pepper.
6. Finish and plate
Divide rice and curry among bowls. Top with diced tomato and coriander.
Rinse the spinach by soaking in a large bowl or sink of water. You can also finely chop the spinach using a food processor if preferred.
Take the pan off heat before stirring the yoghurt through so that it doesn’t curdle.
Red rice, 300g
English spinach, 1 bunch
Coriander, 1/2 packet *
Brown onion, 1
Green capsicum, 1
Chickpeas, 2 x 400g
Coconut yoghurt, 1 tub (120g)
From your pantry
Oil (for cooking), salt, pepper, garam masala, ground cumin, apple cider vinegar