Spinach + Chickpea Curry

Method

1. Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.
2. Heat a teaspoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine.
3. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for 2 minutes.
4. Add the onion and tomato sauce and simmer on a low heat for 20 minutes. If the sauce still tastes a little bitter, add a splash of water and cook for a further 5 minutes.
5. Meanwhile cook the rice as per packet instructions.
6. Add the coconut cream and chickpeas and cook for 5 minutes.
7. Season with a pinch of salt, then add the lemon juice and spinach. Cook through until the spinach has wilted and add a splash of water if the curry is too thick.
8. Serve with rice, a few slices of cucumber and red onion, and sprinkle over some fresh coriander.