Microwave garam masala vegetable curry

Make this vibrant veggie curry in less than 20 minutes with the help of a microwave. All you need is basmati rice or a couple of naan breads to go alongside

Ingredients

• 1 tbsp coconut oil
• 0.5 onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp tomato purée
• 0.5 tsp turmeric paste or 1 tsp ground turmeric
• 2 tsp garam masala
• 0.5 tsp cumin
• 0.5 tsp ground coriander
• 400 g can chopped tomatoes
• 50 g baby spinach leaves, washed
• 400 g can chickpeas, drained
• 100 ml coconut milk
• 1 tbsp finely chopped coriander, plus 1 tbsp chopped coriander leaves to garnish
• 1 tsp lime juice
• basmati rice or naan, to serve

Steps

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