RECIPE: Chickpea curry with cooling cucumber & yoghurt raita

Serves: 6

Raita:

¼ English cucumber, diced

30ml (2 tbsp) chopped fresh mint

175ml plain yoghurt

Salt and pepper, to taste

Curry:

15ml (1 tbsp) sunflower oil

1 large onion, chopped

300g new potatoes, quartered

1 large carrot, peeled and diced

2 garlic cloves, chopped

30ml (2 tbsp) curry paste

5ml (1 tsp) ground turmeric

3cm piece of fresh ginger, finely grated

1 x 400g can chopped tomatoes

1 x 400g can chickpeas, drained and rinsed

200ml vegetable stock

Salt and pepper, to taste

200g (1 pack) spinach or Swiss chard

Method:

1. Combine the raita ingredients, mix well and refrigerate until needed.
2. For the curry, heat the oil in a heavy-based pan and fry the onion, potatoes, carrot and garlic for 3 minutes.
3. Stir in curry paste, turmeric, ginger, tomatoes, chickpeas and stock and season to taste. Cover and simmer for 10-15 minutes.
4. Place the spinach leaves on top of curry and allow to steam for 3 minutes.
5. Place the steamed leaves on warmed plates, top with curry and serve with raita.