Time: 10 mins prep - 25 mins cook
- 2 tbsp vegetable oil
- 200g Indian-inspired base mix
- 1½ tbsp garam masala
- 1 vegetable stock cube, made up to 250ml
- 500g cherry tomatoes
- 2 x 400g tins chickpeas, drained and rinsed
- 400g frozen spinach
- 300g long-grain rice
- 150g Greek-style yogurt
- 15g fresh coriander, leaves picked
- Heat the oil in a large, deep frying pan over a medium heat, then add the base mix and fry for 15 mins until softened and lightly golden. Stir in the garam masala and cook for 1 min until fragrant.
- Stir in the stock, tomatoes, chickpeas and spinach. Cover and simmer over a medium-low heat for 15-20 mins, stirring occasionally, until the tomatoes just start to burst and the spinach has defrosted and mixed well into the curry. If it begins to look dry add an extra 50ml water.
- Meanwhile, rinse the rice well and tip into a small, lidded saucepan with 600ml water and a pinch of salt. Bring to a simmer over a medium-high heat, then cover and turn the heat down to low. Cook for 12 mins, then remove from the heat and leave to steam with the lid on until ready to serve.
- Season the curry well and stir in the yogurt. Bring back to a simmer (don’t boil as this can split the sauce) to heat through, then scatter with the coriander and serve with the rice alongside.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.