Microwave garam masala vegetable curry

• coconut oil↗1 tbsp 1 tbsp
• onion↗½ ½

  finely chopped

• ginger paste1 tsp 1 tsp
• garlic paste↗1 tsp 1 tsp
• tomato purée↗1 tbsp 1 tbsp
• turmeric paste½ tsp ½ tsp

  or 1 tsp ground turmeric

• garam masala↗2 tsp 2 tsp
• cumin↗½ tsp ½ tsp
• ground coriander↗½ tsp ½ tsp
• can chopped tomatoes400g 400g
• baby spinach↗50g 50g

  leaves, washed

• can chickpeas↗400g 400g

  drained

• coconut milk↗100ml 100ml
• finely chopped coriander1 tbsp 1 tbsp

  plus 1 tbsp chopped coriander leaves to garnish

• lime juice↗1 tsp 1 tsp
• basmati rice↗

  or naan, to serve

Step-by-step instructions

1. 1

   Put the coconut oil in a microwavable dish or bowl and cook for 30 seconds or until melted. Add the chopped onion, stir well and cook for another 1 min.

2. 2

   Add the ginger, garlic, tomato purée, turmeric, spices and a good pinch of salt to the cooked onions. Stir well and cook for 1 min to warm up the spices – you will be able to smell them when you open the microwave.

3. 3

   Add the tomatoes, spinach leaves, chickpeas, coconut milk and chopped coriander, and stir well. Cook for 2 mins, then stir again, followed by another 2 mins. The curry should be bubbling slightly. If not, give it another minute.

4. 4

   Add the lime juice and serve immediately, with basmati rice or naan bread on the side and a sprinkling of coriander leaves.