On high rotation in the van. I make up the spice mix in advance and have a big jar of it saved, so instead of measuring out a teaspoon of each spice I just do 1 and a half tablespoons of the mix.

Ingredients

Rice

1 can of chickpeas

Garlic, Onion, Ginger (about a thumb… or whatever you like actually)

Can of coconut cream

Can of Tomatoes (whole peeled, never diced)

A massive heap of baby Spinach (and/or whatever veggies tickle your fancy)

Handful of cashews

Salt to taste

Spices (1tsp each): Cumin, coriander seeds (crushed), turmeric, garam masala, mustard seeds (crushed)

Method

I’m not very consistent with the order I do this, and so far it’s always worked out. But basically while the rice is cooking in the saucepan, I whip out the frypan and fry the spices first for about 1-2 mins.

Then it’s time to add the onion and finely chopped garlic and ginger. Fry til the smells are too good to handle (or more accurately, for like - 2-3 mins?)

Next I add the tin of whole peeled tomatoes and fry until the tomato all breaks up, followed by any other veggies if you’ve decided to add some.

Then I‘ll throw in the coconut cream and chickpeas together and stir it all up until it’s so creamy and thick and lovely.

The last thing I do before taking it off the heat is add the spinach. Stir through till it’s good and wilted.

When we serve it up, then it’s a sprinkle of cashews and anything else you’re into. (I also like to top it with fresh coriander if I have some)

Make enough for leftovers!