Thai Coconut Chickpea and Spinach Curry

Method

1. 1Combine jasmine rice and 300 ml water in a saucepan. Bring to a boil, cover with a lid, lower heat to minimum, and cook for 12 minutes until water is absorbed.
2. 2Mince the garlic cloves and finely grate the fresh ginger. Drain and rinse the chickpeas thoroughly in a sieve.
3. 3Heat rapeseed oil in a deep sauté pan over medium heat. Add curry paste, minced garlic, and grated ginger, cooking for 1-2 minutes until richly aromatic.
4. 4Pour in coconut milk and whisk until smooth. Add the chickpeas, bring to a gentle boil, then simmer over medium-low heat for 8-10 minutes to thicken slightly.
5. 5Fold in fresh spinach and cook for 1 minute until wilted. Remove curry from heat, stir in juice of half a lime, and serve steaming hot with fluffy jasmine rice.