| 1. |
Add olive oil to the pan and add chopped onion to the pan and saute for 5 minutes. |
| 2. |
Add the garlic and the rest of the vegetables (do not include the spinach) cook for 7 minutes.
Then add 1 tin of chopped tomatoes let it simmer for 5 minutes. |
| 3. |
Add the curry powder, cumin, paprika and other herbs you fancy.
Simmer for further 5 minutes. |
| 4. |
Add the coconut milk and then stir well. |
| 5. |
Add a dash of cornflour, add the chickpeas and then set the heat to low. |
| 6. |
Add rice to boiling water, let the curry simmer for 30 minutes while rice cooks and then add the spinach. |
