Win a Morphy Richards Intellisteam Steamer (closed)

Morphy Richards Intellisteam Chickpea curry with coconut rice

INGREDIENTS

• 200g diced tomatoes, tinned
• 1 small onion, very finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• ¼ tsp salt
• 1½ tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 200g russett potatoes, peeled and cut into 1cm cubes
• 400g chickpeas, tinned, drained and rinsed
• 250ml light coconut milk
• 100g basmati rice, rinsed and drained
• 130g baby spinach leaves

TO SERVE

Vegan-friendly naan bread or roti

METHOD

1. In a non-metallic bowl, mix the diced tomatoes with the onion, garlic, ginger, salt, and spices.
2. Add the potatoes and chickpeas, cover with cling wrap, then refrigerate for 30 minutes.
3. Stir in 100ml of the coconut milk then transfer the tomato mixture to the rice tray of the Intellisteam and place in the back compartment.
4. Put the divider into the front compartment. Place the rice and remaining 150ml of coconut milk into a sauce dish, stir, then place in one side of the front compartment. Put the baby spinach into the other side. Cover both pans with the lids.
5. Set the time for the curry using the root vegetables preset (28 minutes) and adjust to 60 minutes.
6. Set the time for the rice using the rice preset (40 minutes) and adjust to 28 minutes.
7. Set the time for the spinach using the leaf and pod preset (16 minutes) and adjust to 12 minutes.
8. When ready, gently stir the spinach through the curry, fluff the rice with a fork, and serve with naan bread or roti bread.