Chickpea & spinach curry

• Chickpeas (400g tin)2
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Medium curry powderstore cupboard20g
• Chopped tomatoes (400g tin)1
• Coconut milk (400ml tin)1
• Frozen chopped spinach250g
• Basmati rice300g

Plus salt and pepper. About £3.15 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.