A quick and tasty curry- perfect vegan dinner option for those chilly Autumnal night
Heat a large pot on medium heat. Add 1 tbsp of olive oil.
Once the oil has heated (it will become more runny), add all the spices/curry powder/garam masala. Lower the heat and add a splash of water if necessary.
Add the chopped red onion, potato and Cofresh garlic and ginger cube if you have it, or a crushed garlic clove/grated fresh ginger.
Add the chopped tomatoes, chickpea and tomato purée and the 1/2 cup of boiling water.
Turn up the heat to high until the mixture boils. Add the sugar/syrup and salt and pepper to taste.
Cover and leave to simmer for 20 mins
Take off the lid and add the half tin of coconut milk and spinach. Leave to simmer uncovered for a further 5-10 mins until you get a thick and creamy consistency of the curry.
Boil water in a kettle then pour 4 cups of hot water into a medium pan on high heat.
Once the water is bubbling, add the rice you rinsed earlier along with the seasoning and optional stock cube
Reduced the heat to a simmer and place the lid on top. Simmer for 12-15 mins until soft and all the water has been absorbed- If the rice has cooked but there is water still in the pan, you could pour the rice into a sieve.
Stir through the cooked and chopped broccoli to the cooked rice