Free recipe · 35 minutes
Smoky Paprika Beef Pasta
with Sweet Pepper and Creamy Tomato Sauce
View recipeChickpea and Spinach Curry
with Rice and Naan
Free family dinner
- Estimated total time
- 30 minutes
- Serves
- 2 adults and 1 toddler (3 people)
- Portions
- Standard household portions
These amounts are for the whole household. The toddler portion is smaller than an adult portion.
Jump to the methodBy Green Leaf Cooking
Use these fixed quantities for this recipe, or open it in the app to adjust your household, portions and suitable pack sizes. A planned week can make small pack-fit adjustments.
Method
Before you start
Built from ground spices rather than a jar — nothing to use up.
Start the Rice
- Rinse the rice in a sieve under cold water until the water runs mostly clear, then put it in a saucepan with 375 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 10 mins; remove from the heat, leave covered for 10 mins, then fluff with a fork.
Soften the Onion
- Halve and peel the onion, then finely chop it into pieces about 1cm across and fry in oil on medium 8 mins until soft and just golden.
Bloom the Spices
- Peel the garlic, then finely grate it.
- Peel the ginger, then finely grate it.
- Add the grated garlic and ginger for 1 min, then 1 tsp each cumin, coriander and turmeric and cook 1 min more.
Simmer
- Add the tomatoes, coconut milk and both tins of drained chickpeas.
- Simmer 15 mins, mashing some of the chickpeas against the side of the pan to thicken.
Finish
- Halve the lemon, ready to squeeze.
- Stir in the spinach until wilted, add 1 tsp garam masala, squeeze in the lemon, and season generously.
Serve Up
- With the rice and warmed naan.
Choose your dinners. Shop from one list.
Add this recipe to your plan in the app, set your household and choose two more free dinners. The planner combines what you need into one shopping list.
